• Preheat the oven to 350°F/ 180°C. If using a convection oven (fan-forced), preheat it to 320°F/ 160°C. Line 2-3 baking sheets with parchment paper.
• Chop the chocolate, walnuts, and cranberries. Set aside.

  5.5 oz white chocolate + ⅓ cup chopped walnuts + ¼ cup dried cranberries
• Cream the sugar and the soft butter for about 3 minutes. Add the egg and the vanilla extract, and cream again.

  1 cup granulated sugar + ½ cup unsalted butter + 1 large egg + 1 teaspoon pure vanilla extract
• Combine: Mix flour, baking powder, and baking soda in another bowl. Combine with the butter-egg mixture. Add the chopped ingredients and oats. Mix in with a spoon.

  1⅔ cup all-purpose flour + ½ teaspoon baking powder + ½ teaspoon baking soda + chopped ingredients + ½ cup oats
• Scoop small amounts of dough about the size of a walnut, and place them on the prepared baking trays leaving some space between them, as they will spread during baking. Press each one lightly with a spoon to make them flatter.
• Bake for 11-12 minutes until slightly golden. Leave to rest on the tray for 5 minutes, then transfer to wire racks to cool completely.

Drizzle:

• Melt the chocolate: Melt the chopped white chocolate au bain-marie (or microwave it) once the cookies are completely cool.

  ⅓ cup chopped white chocolate or chocolate chips
• Drizzle onto the cookies. For easy drizzling, spoon the melted chocolate into a small zip lock bag. Cut a tiny hole in the corner of the bag and drizzle the chocolate back and forth over each cookie.
• Leave until the chocolate is set.