Directions
Preheat the oven to 350f (180c). Lightly butter a 9-by-13-by-2-in (23-by-33by-5cm) baking pan. In a small bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, with a hand mixer, beat together the butter and brown sugar on high speed until light and smooth, about 3 minutes.
Beat in the egg, vanilla, and milk until smooth. Gradually beat in the flour mixture until combined- stir in the cranberries, coconut, oats, and chocolate chips until just combined.
Spread the dough evenly in the prepared pan.Bake for 35 to 40 minutes, or until a toothpick inserted into the centre comes out clean.
If the top begins to brown too quickly, cover the pan loosely with aluminium foil. Let cool completely in the pan. When ready to serve, cut into 3in (7.5cm) squares.
Store in an airtight container at room temperature for up to 1 week.
To freeze, cut into four large sections and remove from the pan. Wrap the sections and remove from the pan. Wrap the sections tightly in plastic wrap. Place the sections in a zip-top freezer bag and push out all the air. Freeze for up to 1 month. Let the wrapped sections defrost in the refrigerator overnight
Recipe Note
Book
credit: Guittard Chocolate Cookbook by Amy Guittard, published by
Chronicle Books (£15.99)
Image
credit: © Antonis Achilleos
