Cocoa Cranberry Peanut Butter Oatmeal Cookies

Preheat oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl combine oats, flour, cocoa powder, baking soda, and salt; set aside.

In a large mixing bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add both sugars. Beat about 2 minutes more until mixture is smooth. Add egg; beat for 1 minute. Reduce mixer speed to low; blend in the oat mixture, mixing only until it disappears into the dough. Gently fold in chocolate, dried cranberries, and nuts.

Drop dough by tablespoonfuls onto baking sheets, spacing them about 2 inches apart. Bake 6 to 8 minutes until just firm around the edges.

Remove baking sheets from oven and let cookies rest on the pans for 2 minutes. Carefully transfer cookies to a wire rack. They will firm as they cool.

Enjoy with a cold glass of milk.

Recipe adapted from Better Homes & Gardens.