Chocolate Chip-Cranberry Cookies

Recipe from Cooking with the Season at Rancho La Puerta

1 cup unsalted butter, softened
1/2 cup firmly packed brown sugar
2 eggs
1 cup milk
2 cups rolled oats
1 cup wheat germ
1 cup wheat flake cereal
1 cup whole wheat flour
1 cup sliced almonds
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup dried cranberries, chopped
48 chocolate squares or kisses

Preheat the oven to 350 degrees F

In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar. Add the eggs one at time, then the milk, beating until combined. (The milk will not quite combine with the butter or the mixture will look a little separated, but this is fine.)

In a separate bowl, combine the oats, wheat germ, cereal, flour, almonds, cinnamon, baking powder and baking soda. Add the chocolate chips and cranberries.

Add oat mixture to the milk mixture, and mix until thoroughly combined. Use a tablespoon measure or small ice cream scoop to scoop the dough onto lightly oiled baking sheets, leaving 2 inches between each scoop. Press a square of chocolate into the center of each cookie Bake for 14 minutes, or until lightly browned.