Preheat oven to 350 degrees Fahrenheit.
Add all dry ingredients to a bowl, and mix together.
Add all wet ingredients to a bowl, and mix well. Add wet ingredients to the dry, and mix until just combined and no dry spots are left.
Add mix ins. Feel free to customize with what you have in your house! You can use raisins instead of the cranberries, omit the chocolate, or use nuts in place of the seeds if your family can have them. Just try to stick to similar measurements. I love these with sliced almonds.
This dough is very sticky. If you don't mind working with the dough, just take a little time to shape the cookies on the pan. If you have time, the dough is much easier to shape and scoop if it's been chilled for 20-30 minutes in the fridge.
I make these in two different sizes- big chewy granola bar sized ones for my husband, and tiny ones for my son. I use a 1/4 measuring cup filled about half full (wet cup, press cookie dough to the bottom, and then slide off onto cookie sheet and flatten a little more). For the tiny cookies, I use a 1/2 tablespoon. I use the same method (wet, pack, slide onto cookie sheet and then flatten a bit more into a cookie shape).
Bake for 8-10 minutes, being careful not to over bake or they will no longer be chewy. Allow cookies to cool for at least 10 minutes - they will be crumbly when hot, but will firm up as they cool.
This recipe will make about 18 large cookies or 40 tiny cookies.
Nutrition facts are for 30 cookies, tablespoon sized. This is the typical size I make cookies.
Store cookies and enjoy right out of the freezer for the chewiest texture.