Definitely some of the best cookies I have ever eaten. I made these for a book club meeting and they were a hit. My husband who is not a cranberry fan loved them too!
Source: Recipe Girl
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinammon
1/4 teaspoon salt
10 tablespoons unsalted, room temperature butter
1/2 cup granulated 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 cranberries
2 ounces milk chocolate or white chocolate, for drizzling
1. Position rack in center of oven; preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt in a medium bowl to blend. Set aside.
3. In a large bowl, beat butter and both sugars with an electric mixer until smooth. Beat in egg and vanilla. Add flour mixture and oats and blend just until incorporated. Stir in all chocolate chips and cranberries.
4. Drop batter by rounded Tablespoonfuls onto prepared sheets, 2 inches apart (they will spread a bit). Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
5. Place chopped milk or white chocolate in small glass pyrex bowl. Melt in 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.