Each year, the "start" of the holiday season gets earlier and earlier. I guess now it's the day after Halloween. Baking makes it feel like the holidays to me, and I've been craving cookies lately. Here's a fabulous cookie recipe that everyone will love. If a chocolate chip cookie had a baby with an oatmeal cookie (that had cranberries instead of raisins) this is what you'd get! 

Ingredients:

2/3 cup white whole-wheat flour
1/3 cup all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1-1/4 sticks unsalted butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup old fashioned oats
1 cup semi sweet chocolate chips (I also think it would be fabulous with dark chocolate)
1 cup fresh cranberries, halved

Preheat the oven to 350˚ F. In a bowl, whisk together the flours, baking soda, cinnamon, and salt. In a stand mixer, or separate bowl with hand mixer, cream the sugars and butter together until smooth. Add the egg and vanilla. 

With the mixer on the slowest speed, add the flour mixture then oats.
With a spatula or wooden spoon, add the chocolate chips and cranberries, stirring by hand, just until mixed.
Drop by rounded tablespoon (cookie scoops are brilliant for this - you know they'll all be the same size and it's no mess) onto a parchment lined cookie sheet and place on middle rack in the oven. For me, these needed 17.5 minutes. All ovens are different, so I would set a timer for 14 or 15 minutes, check, then cook more if needed until you figure out what's right for your oven. 
When the cookies come out of the oven (and your house smells amazing) let cool 2-3 minutes on the cookie sheet, then transfer to a wire rack to cool completely. Time to dig in! Pour a glass of milk and indulge in these little sweet treats.