Ingredients:
- 1/2 cup (115 g) unsalted butter, at room temperature
- 1 cup (200 g) packed brown sugar (light dark or demerara)
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup (60 g) cocoa powder
- 1/3 cup (50 g) all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (150 g) regular rolled oats (not instant)
- 1 cup (175 g) chocolate chips (any type)
- 1 cup (100 g) flaked sweetened coconut
- 1/2 cup (70 g) dried cranberries
Method:
- Preheat the oven to 350°F (180°C) and line 2 baking trays with parchment paper.
- Cream the butter and brown sugar using electric beaters or a stand mixer until well combined (the mixture will not be creamy or fluffy). Beat in the egg then the vanilla.
- Sift the cocoa, flour, cinnamon, baking soda and salt over the bowl and stir into the butter mixture. Stir in the oats until they are well coated with batter and then stir in the chocolate chips, coconut and cranberries. The batter will be dense, yet soft.
- Use a small ice cream scoop (#40) or two spoons to drop the batter onto the baking trays, 2 inches (5 cm) apart. Press down on them a little using the bottom of a glass (dip it in water if you need to).
- Bake for about 12 minutes, until they lose their shine at the edges. Let cool on the trays on wire racks.
