Big Craisin Cookie

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Line one or two 18x26-inch baking sheets with parchment paper or silicone baking mats.

Step 3 -In a large bowl, add the butter, the brown sugar, and the granulated sugar and using an electric hand mixer on medium-high speed, beat to combine.

Step 4 -Add the eggs to the butter mixture and beat until well-combined.

Step 5 -Add the vanilla extract to the butter mixture and beat to combine.

Step 6 -Sift the flour, the baking soda, the cinnamon, the salt, and the cornstarch into the batter mixture and mix until just combined. Be careful not to overmix.

Step 7 -Add the oats, the Craisins, and the chocolate chips to the batter mixture and stir until just combined.

Step 8 -Chill the dough in the refrigerator for 30 minutes-1 hour.

Step 9 -With a cookie scoop, ice cream scoop, or measuring cup, portion the dough into 1/2-cup-sized balls.

Step 10 -By hand, roll the dough into a loose ball, then tear the ball in half and press the 2 halves together with the torn sides facing out.

Step 11 -Place 4-6 of the dough clusters on the prepared baking sheets, cut-sides out. They will spread significantly.

Step 12 -Bake the cookies until the tops are golden-brown, about 11-13 minutes.

Step 13 -Allow the cookies to rest on the baking sheets for 5 minutes

Step 14 -Transfer the cookies to a wire rack to cool for 15 minutes.

Step 15 -Serve.