Lemon-Cran-Thyme Chocolate Chip Cookies

Ya know those nights when you really just want to lick the excess cookie dough off of a spoon? That's what I was feeling. And voila! I've created my new favorite chocolate chip cookie recipe, though next time I make it, I'll make a few alterations to see if I can make it even better, but for now it's positively delightful.

Gather the Goods:

3/4 stick unsalted butter, softened
6 tablespoons white sugar
6 tablespoons packed light brown sugar
1/4 teaspoon salt (heaping)
2 teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
handful chocolate chunks or chips
handful of dried cranberries
handful of rolled oats
zest of 1 lemon
small bowl of half of the lemon's juice
sprig of fresh thyme (minus the stem)

Make It:
1. Preheat the oven to 375 degrees.
2. In a medium bowl, using an electric mixer, beat the butter, sugars, salt, lemon zest, thyme, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.
3. In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed.
4. Now it's safe to toss in some rolled oats, and then a bit of lemon juice, as long as you keep the consistency of the dough looking and feeling the same. Don't get too crazy!
5. Stir the chocolate chunks and dried fruit into the dough.
6.  Bake for 10-12 minutes, or until edges are golden. Let sit for 2 minutes, then transfer to a wire rack to cool completely.

Enjoy!!