Chewy Double-Chocolate Cranberry Oatmeal Cookies

Rich, chewy, dark and delicious. Great way to use up cranberries from the freezer!

• Ready In: 25 mins
• Yields: 40-45 cookies

Ingredients

• 6  ounces  baker's chocolate, coarsly chopped
• 2  cups  chopped fresh cranberries or 2  cups frozen cranberries
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 3  tablespoons  unsweetened cocoa powder
• 1⁄2 teaspoon ground cinnamon
• 2 1⁄2 cups old fashioned oats
• 8  tablespoons butter
• 1 1⁄2 cups light brown sugar
• 1  tablespoon honey
• 2  teaspoons vanilla extract
• 2  eggs

Directions

1. Preheat oven to 350°F.
2. Mix dry ingredients together, then stir in oats and set aside.
3. Beat butter and sugar together until light and fluffy.
4. Add eggs, honey and vanilla to butter and sugar mixture.
5. Add dry mix to wet in two sections, mixing well after each addition.
6. Fold in chopped cranberries and baker's chocolate.
7. Drop dough by tablespoons onto a greased cookie sheet and bake for 9-11 minutes.