Makes 5-6 dozen
8 ounces pecans
1 cup old-fashioned oats
12 ounces chopped bittersweet or semisweet chocolate
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 pound (2 sticks) butter, softened
1 1/2 cups golden brown sugar, packed
1 cup sugar
2 large eggs
1 tablespoon pure vanilla extract
1 cup dried cranberries, chopped
Line two baking sheets with parchment paper and set aside.
Place the pecans in the work bowl of a food processor and process until they are finely ground. Add the oats and pulse 5 times, until they are chopped but not finely ground. Place the nut and oat mixture in a large bowl.
Place the chopped chocolate in the work bowl of the food processor and pulse until it is finely chopped. Add the chocolate to the bowl with the nut and oat mixture and whisk to combine. Add the flour, baking soda, and salt to the bowl and whisk to combine.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with both sugars until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Beat in the vanilla.
With the mixture on low speed, add the flour mixture to the bowl, a little bit at a time, mixing until just incorporated. Mix in the chopped cranberries. Cover the bowl and chill for 30 minutes.
Preheat the oven to 325F degrees. Roll tablespoon-sized portions of the dough into balls and place them on the prepared baking sheets, spacing 2-inches apart. Flatten the balls with your hand or with the bottom of a glass.
Bake until the cookies are set and golden brown, 13-15 minutes. Cool the cookies on the baking pans for 5 minutes, then transfer to wire racks to cool completely.