Who loves Cookies?

There's a cookie party going on at the Secret Recipe Club today.  I couldn't resist joining in.  I'm bringing Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cranberries.  This is my adaptation of a recipe I found in Cook's Illustrated.  Enjoy!  And for more cookies, click on the link I've given you.

Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cranberries
Adapted from Cook's Illustrated
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups rolled oats, old-fashioned, (3 1/2 ounces)
1 cup  toasted pecans (4 ounces) -- chopped
1 cup dried cranberries (5 ounces) -- chopped course
4 ounces bittersweet chocolate -- chopped into chunks about the size of chocolate chips (about 3/4 cup)
12 tablespoons  unsalted butter (1 1/2 sticks) -- softened but still cool
1 1/2  cups packed brown sugar (10 1/2 ounces), preferably dark
1 large egg
1 teaspoon  vanilla extract

Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees.  Line 2 large (18 by 12-inch) baking sheets with parchment paper.

Whisk flour, baking powder, baking soda, and salt in medium bowl.  In second medium bowl, stir together oats, pecans, cranberries, and chocolate.

In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.  Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.  Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.  With mixer still running on low, gradually add oat/nut mixture; mix until just incorporate.  Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.  Using hands, gently press each dough ball to 1 inch thickness.  Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer.  Do not overbake.  (Cookies on top rack will bake faster than lower rack in my oven.)

Cool cookies on baking sheets on wire rack 5 minutes; slide parchment with cookies to wire rack and cool to room temperature.  Using wide metal spatula transfer cool completely and store in an airtight container.

My notes about the recipe:  You can substitute white chocolate for the bittersweet chocolate if you like.  Also, these are great made with tart dried cherries instead of dried cranberries.