Preheat the oven to 180C/350F. Line a baking sheet with parchment paper or prepare a Silpat cookie sheet.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients, and mix until combined. Fold through your cranberries and chocolate chips.
Using your hands, form 12 small balls of dough and place on the cookie sheet. Press into a cookie shape and top with extra cranberries and chocolate chips. Bake for 12-15 minutes, or until just golden around the sides.
Allow cookies to cool on the tray completely.
* I found 2 tablespoons to be fine, but if your batter is too crumbly, add a little extra. TO STORE: Cranberry chocolate chip cookies can be stored at room temperature, in a sealed container, or covered in plastic wrap. Cookies kept at room temperature will keep fresh for up to 5 days. Store them in the refrigerator if you'd like them to keep longer. TO FREEZE: Place cranberry cookies in a ziplock bag and store in the freezer for up to 6 months.