pareve | gluten-free option | freezes well | yields about 18-20 large cookies

These cookies are a staple in my house. I always have a batch stashed in my freezer—they taste fabulous frozen! The cranberry and chocolate combo is just amazing—tart and sweet!

3/4 cup vegetable oil

1 cup brown sugar, lightly packed

1/2 cup sugar

2 eggs

1 tsp pure vanilla extract

1 3/4 cups flour (or gluten-free flour with xanthan gum)

1 tsp baking soda

pinch kosher salt

1 1/2 cups chocolate chunks (or chocolate chips)

1 cup dried cranberries

1.   In the bowl of an electric mixer fitted with the paddle attachment, beat oil, sugars, eggs and vanilla on medium speed until light.

2.   Add flour, baking soda and salt. Mix on low speed, just until blended, 30-60 seconds.

3.   Add chocolate chunks and cranberries; mix just until combined.

4.   Cover and refrigerate for 45 minutes, until chilled. (The dough will keep in the refrigerator for up to 2 days.)

5.   Preheat oven to 350^°F. Line two baking sheets with parchment paper.

6.   Using a large cookie scoop, drop mounds of dough the size of golf balls 2 inches apart onto prepared baking sheets.

7.   Bake for 12-14 minutes, until golden. Let cool on baking sheet. Store at room temperature in an airtight container.

Norene’s Notes

Brown or white? Brown sugar has a higher moisture content than white sugar. Using more brown sugar produces softer, chewier cookies. Using more white sugar produces cookies that are flatter and crispier.

Chill out: If you chill your cookie dough before baking, the cookies will spread more slowly during baking. That’s because the heat sets the cookie while it’s still thick, producing a denser, chewier cookie.

For chewier cookies, cool cookie sheets between each batch. If your cookie sheets are hot when you add the cookie batter, the cookies will spread more.