10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1/2 cup granulated white sugar
1/2 cup (packed) light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
2 ounces milk chocolate or white chocolate, chopped (for drizzling)
Position rack in center of the oven; preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, beat the butter and both sugars with an electric mixer until smooth. Beat in egg and vanilla. Add the flour mixture and oats and blend just until incorporated. Stir in all chocolate chips and cranberries.
Drop the batter by rounded Tablespoonfuls onto prepared sheets, 2 inches apart (they will spread a bit). Bake cookies until the edges are light brown, about 16 minutes.
Place the chopped milk or white chocolate in small glass pyrex bowl. Melt in the microwave, stirring after 30 second intervals, until melted and smooth. Carefully pour chocolate into a small ziploc baggie. Snip a tiny piece off of the corner of the baggie. Squeeze gently to drizzle a zigzag pattern over baked cookies. Let stand until chocolate sets, about 1 hour.
For the prettiest cookies, halve your cranberries. Rather than mix the cranberries into your batter, place 2 to 3 cranberry halves onto your scooped batter drops on your cookie sheet (red side up). You'll be sure to get some of that pretty red color to show up in the finished cookie. It's easiest to halve frozen cranberries!
If you need your chocolate drizzled cookies to set quickly, place them in the freezer for a few minutes.
SOURCE: RecipeGirl.com (Adapted barely from Bon Appetit)