Chewy Oatmeal Cookies with Chocolate, Goji Berries & Cranberries

Directions

• Adjust oven rack to middle position and preheat oven to 190°C degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
• Whisk flour, salt and baking soda together in a bowl.
• Melt butter in a pan over medium-high heat, swirling pan occasionally. Continue to cook and stir until butter is dark golden brown and has nutty aroma, 1 to 2 minutes. Transfer browned butter scraping the bottom of the pan into a large bowl or the bakewiz scale bowl. Stir in cinnamon.
• Whisk jaggery or Rapadura sugar, and oil into browned butter until combined. Whisk in egg and yolk and vanilla until smooth. Stir in flour mixture until fully combined. Add oats, goji berries, cranberries and dark chocolate and mix. Mixture will be stiff.
• Divide dough into 20 portions (3 tablespoons or 50g a cookie for equal portions). Space dough balls 2 inches apart on the sheets. Press each dough ball until 2½ inches in diameter.
• Bake cookies, 1 sheet at a time, until edges are set and lightly browned, 8 minutes, rotating the pan half way through. Do not overbake. Let cookies cool on sheet for 5 minutes. Transfer to wire rack and let cookies cool completely before serving.