Ingredients

• 1⁄2 cup unsalted butter, at room temperature
• 1 cup packed dark brown or demerara sugar
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 1⁄2 cup cocoa powder
• 1⁄3 cup all-purpose flour
• 1⁄2  tsp cinnamon
• 1⁄2  tsp baking soda
• 1⁄2  tsp salt
• 1 1⁄2 cups old-fashioned rolled oats (not instant)
• 1 cup chocolate chips (any type)
• 1 cup flaked sweetened coconut
• 1⁄2 cup dried cranberries

Directions

1 Preheat the oven to 350°F and line two baking trays with parchment paper; set aside.

2 Cream the butter and brown sugar by hand until well combined (the mixture will not be creamy or fluffy). Beat in the egg, then stir in the vanilla.

3 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; stir in the chocolate chips, coconut and cranberries.
Use a small ice cream scoop or two teaspoons to drop the batter onto the prepared baking trays, 2 inches apart. Gently press down on the cookies with the palm of your hand to flatten.

4 Bake until the cookies lose their shine at the edges, about 12 minutes. Let cool completely on the trays on wire racks.

Makes 3 1/2 dozen cookies

Make ahead: You can bake these chews up to one week ahead and keep them in an airtight container at room temperature. Or portion out and chill the dough on baking trays, then freeze the scoops in resealable bags for up to three months. Let the frozen dough thaw on a baking tray for 30 minutes before putting the portions in the oven. You can freeze the baked cookies, but they will lose a little of their crunchy exterior once thawed.

Excerpted from Set for the Holidays with Anna Olson by Anna Olson. Recipes Copyright © 2018. Excerpted by permission of Appetite by Random House, a division of Penguin Random House Canada Limited. All rights reserved.

"Set for the Holidays with Anna Olson" by Anna Olson, $24, amazon.ca.

BUY NOW