Chocolate-chunk oatmeal cookies with pecans and cranberries

Just so you know it, these cookies – from Tara’s gorgeous blog – are delicious. And if you do not believe me, here’s the dialogue I had with one of my friends from work (the ones I shared the cookies with):

- You know, L., oats are really good for you, good for your heart.
- Well, those cookies were so delicious I would have eaten them even if they were bad for me.

I rest my case. ;)

Chocolate-chunk oatmeal cookies with pecans and cranberries

1 ¼ cups (175g) unbleached all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups (144g) old-fashioned rolled oats
1 cup (110g) pecans, toasted and chopped
1 cup (110g) dried cranberries
112g (4oz) bittersweet chocolate, chopped into small pieces about the size of chocolate chips
¾ cup (170g/1 ½ sticks) unsalted butter, softened but still cool
1 ½ cups (262g) packed dark brown sugar
1 large egg
1 teaspoon vanilla extract

Preheat oven to 180°C/350°F; line two large baking sheets with baking paper.

In a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In another bowl combine the oats, pecans, dried cranberries and chocolate.
In the bowl of a stand mixer with the paddle attachment, or with a hand mixer, cream together the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. With the mixer on medium-low, add the egg and beat until incorporated.
Scrape down the sides of the bowl, turn the mixer down to low, and add the flour mixture to the bowl. Stir until just combined. Finally incorporate the oats, nuts, fruit and chocolate. Do not overmix. Turn off the mixer and use a rubber spatula to give the dough a final stir and make sure that all the ingredients are incorporated.
Using an ice cream scoop to measure ¼ cup portions of dough. Roll these portions lightly between your hands, then place 8 on each baking sheet, spaced evenly. Wet your hands and lightly press the dough to a 2.5cm (1in) thickness. Bake the cookies, one tray at a time, for 12 minutes. Rotate the tray and bake for another 8 minutes or until the cookies are uniformly golden, but still wet in the middle. You might think that they're undercooked, but you're wrong - resist the urge to overbake, they will set up further as they cool.

Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack. Store cooled cookies in an airtight container at room temperature.

Makes 16 – I halved the recipe above, used 1 slightly rounded tablespoon of dough per cookie and got 32