CHOCOLATE CRANBERRY JEWELS Makes about 32 cookies

1 cup flour
1/2 tsp. baking soda
3/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 tsp. salt
1 1/2 sticks unsalted butter room temperature
1/2 cup white sugar
1/2 cup packed brown sugar
1 large egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/4 cup old fashioned oats (boxed oatmeal)
3/4 cup dark (semi-sweet) chocolate chips or dark chocolate bar cut into tiny pieces
1/2 cup milk chocolate chips or milk chocolate bar cut into tiny pieces
1/2 cup plus 2 Tbsp. dried cranberries

1/3 cup white chocolate chips for drizzling

METHOD:
Preheat oven to 350.
For easier cleanup, line 2 baking sheets with parchment paper.

Whisk flour, baking soda, cinnamon, cloves and salt in a medium size bowl to blend.
Using the bowl of a stand mixer, or a large bowl using a hand mixer, beat the butter and both sugars on medium til smooth. Add egg. milk and vanilla mixing on low to blend.

Add Four mixture and oats and stir on low til well mixed. Beat on medium/low for about 15 seconds. Stir in the chocolate chips and cranberries. Mix til thoroughly blended.

Drop by rounded tablespoonsful onto the prepared sheet 2 inches apart. Bake the cookies on a rack in the center of your oven one sheet at a time until edges are light brown about 15 minutes. Let cool on sheet for about 3 minutes then transfer with a spatula to a cooling rack.

Melt white chocolate chips over a double boiler or a Pyrex bowl set into a saucepan with 2 inches of water to simmer. Stir chips til melted. Drizzle over the cookies then top with dried cranberries or pecan halves.