Ingredients for 2½ dozen of cookies

½ teaspoon salt
¾ cup packed light brown sugar
1 cup dried unsweetened cranberries
1 large egg, lightly beaten
1 teaspoon baking soda
1 ½ cups old-fashioned rolled oats
1.5 ounces all-purpose flour (about 1/3 cup)
1.5 ounces whole wheat flour (about 1/3 cup)
2 teaspoons ground vanilla (or vanilla extract)
4 ounces extra dark chocolate chips
6 tablespoons unsalted butter, melted

Directions

Preheat oven to 350 degrees.

Combine flours, oats, baking soda, salt, and vanilla in a medium bowl.

In a separate bowl, mix butter and sugar in a large bowl (or mixer bowl) until smooth.

Slowly add dry ingredients into the butter mixture, beating until well-blended.

Add the egg and mix until incorporated.

Remove from mixer. Add cranberries and chocolate chips and stir by hand until combined.

Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with silpats or parchment paper.

Bake for 12 minutes, rotating the sheets midway through the baking process.

Cool on wire racks.