If you can’t decide between a chocolate chip cookie, an oatmeal cookie or a brownie, then this is the cookie for you!
1/2 cup unsalted butter, at room temperature
1 cup packed dark brown or demerara sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup cocoa powder (regular or Dutch process)
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups regular rolled oats
1 cup flaked sweetened coconut
1 cup chocolate chips
3/4 cup dried cranberries
Preheat the oven to 350 °F (180 °C) and line two baking trays with parchment paper.
Cream the butter and brown sugar by hand until well-combined (the mixture will not be creamy or fluffy). Beat in the egg followed by the vanilla.
Sift the cocoa, flour, cinnamon, baking soda and salt over the bowl and stir in. Stir in the oats until they are well-coated with batter and then stir in the coconut, chocolate chips and dried cranberries.
Drop the cookie batter by spoonfuls, or using a small ice cream scoop, onto the baking trays, five centimeters between them. Bake the cookies for about 12 minutes, until they lose their shine at the edges. Cool the cookies on the trays, on cooling racks, before removing to store in an airtight container.