Chewy Oatmeal Cranberry Cookies
Ingredients
- 1 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Butter, softened
- 1 cup Soft brown sugar - packed
- 1/2 cup Granulated sugar
- 2 tbsp Vanilla extract
- 2 ea Egg - large
- 3 cups Rolled oats
- 1 cup Dried Cranberries (Craisins)
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk the flour, baking soda and salt together and set aside..
- IOn the bowl of a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 3 to 5 minutes. Beat in the vanilla. Add the eggs one at a time and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Reduce the mixer speed to low and add the dry ingresients in a couple of batches mixing until combined. Turn of the mixer and with a rubber spatula fold in the oats and cranberries.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Notes
Adapted from Sally's Baking Addiction.com