Double Chocolate Oatmeal Cookies With Cranberries

• 2 sticks (227g) unsalted butter, at room temperature
• 1 cup (200g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon (15ml) vanilla extract
• 1 1/4 cups (156g) all-purpose flour
• 1/2 cup (57g) Dutch-process cocoa powder
• 1 teaspoon (5g) baking powder
• 1 teaspoon (2g) ground cardamom
• 1 teaspoon (3g) Diamond Crystal kosher salt
• 3 cups (300g) old-fashioned rolled oats
• 1 heaping cup (170g) dried cranberries
• 1 heaping cup (170g) semisweet (66%) chocolate baking wafers
• Flaky sea salt, for sprinkling

1. Preheat oven to 350u0b0F. Line a couple half-sheet pans with parchment paper.
2. Cream together the butter and both sugars in a bowl until smooth. (You don't even need to bust out an electric mixer if you don't want to-a wooden spoon and some gold ol' arm strength will do just fine.) Add the eggs and vanilla extract and mix until homogeneous.
3. In a separate bowl, add the flour, cocoa powder, baking powder, cardamom, and kosher salt; stir. Add the flour mixture to the butter mixture and mix until smooth. Stir in the oats until evenly mixed; add in the cranberries and chocolate until just combined.
4. Scoop about 3 tablespoons cookie dough into balls about 2 inches in diameter (I use my #20 large cookie scoop) and place on the prepared baking sheets about 1 1/2 inches apart. Press gently to flatten into 3/4- to 1-inch thick rounds. (You can freeze the cookies at this point for baking later.) Sprinkle with some flaky sea salt and bake until edges are just set but the middles are still soft, about 16 minutes. Let cool slightly on the baking sheet before transferring to a baking rack to cool completely.

unsalted butter, brown sugar, sugar, eggs, vanilla, flour, dutch, baking powder, ground cardamom, salt, rolled oats, cranberries, chocolate baking wafers, salt

Taken from food52.com/recipes/81437-double-chocolate-oatmeal-cookies-with-cranberries (may not work)