If you haven't checked out that site, it's got some really really great recipes. I found this recipe last year about this time and it's a favorite.
Fresh cranberries can be frozen perfectly. Just put your little bag of cranberries in the freezer and it will be fine for....well, a long time. I buy tons of bags this time of year so that I have them to use later in the year when they aren't in season.
Ok, so here is the recipe, which I got from Coconut and Lime (so give the credit to Mr. Coconut and Mrs. Lime), I have doubled it for you (because you really really want it doubled!) My version is a tad bit different than the original, as always. I simply cannot follow a recipe without adding or changing things a bit!
1 stick softened butter
2 tsp vanilla
1 1/2 cups brown sugar
1/2 tsp of salt
1/2 tsp of ginger
2 tsp baking powder
1 cup oats
1 1/2 cups flour
1/2 cup of mini chocolate chips (then add more. Nobody's lookin'!)
1/2 cup chopped walnuts (totally optional, but I like them)
1 bag of fresh cranberries (The whole bag. Do not chop them. Just dump them in.)
In a large bowl, cream together butter, vanilla, and brown sugar. Add the eggs and beat until fluffy. Add the baking powder, salt, ginger, flour, and oats. Mix until well combined. Add mini chocolate chips, chopped walnuts (optional) and mix. Fold in your cranberries. (just a note, but you really want to use the mini chocolate chips for this recipe instead of the normal size chocolate chips.) (additional note: Yes, Nicki. These are the cookies I made you last year.)
Bake in a preheated 350 degree oven for about 13 minutes, depending on your oven. They should look "set" and be just brown on the bottoms. Let cool on the pan for about 10 minutes before removing to wire wrack to cool completely.
These cookies have a sweet bite and then you taste the tart burst of cranberry...simply delicious! These look really festive around the Holidays too. Enjoy!