Makes 36 cookies
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1-1/2 cups old-fashioned rolled oats
1 tsp baking soda
1/2 tsp sea salt
6 Tbsp unsalted butter
3/4 cup packed light brown sugar
1 cup dried cranberries
1 TbspFlying Olive's Chocolate Balsamic Vinegar
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
Preheat oven to 350°. Cover two baking sheets with parchment paper.
Spoon flours into dry measuring cups; level with a knife. Combine flours and oats, soda, and salt in a large bowl; stir with a whisk. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.
Add cranberries, chocolate balsamic, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for about 12 minutes, or until golden brown. Cool on baking sheets 3 minutes or until almost firm. Remove cookies to wire racks to cool. Store in a tin.