Chewy Oatmeal Cranberry Cookies

Total Time: 16 mins Cook Time: 16 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon pure vanilla extract
• 3 tablespoons milk
• 2 large eggs
• 1/2 lb unsalted butter
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 3 cups old fashioned oats
• 1 cup dried cranberries

Recipe

• 1 1. in a bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
• 2 2. in a small bowl, whisk together the eggs, milk and vanilla.
• 3 3. in the bowl of a mixer, using a paddle attachment, combine the room temperature butter with the sugars. beat on medium speed until mixture is light and fluffy.
• 4 4. set the mixer to low speed, and gradually add egg mixture to the sugar mixture- beat well.
• 5 5. add flour mixture- beat just until combined.
• 6 6. remove bowl. stir in the oats and cranberries.
• 7 7. cover and put dough in the refrigerator until firm, at least 2-3 hours. (can be left longer.).
• 8 8. preheat oven to 350 degrees. line a few baking sheets with parchment paper. if you only have one baking sheet, place extra dough back in refrigerator between bakings.
• 9 9. shape pieces of dough into 2-tablespoon balls and place 3 inches apart on sheets.
• 10 10. press with the bottom of a glass to flatten dough into 2-inch-diameter.
• 11 11. bake until golden but still soft in center, 16 to 18 minutes, turning sheets halfway through for even baking.
• 12 12. remove from oven; transfer with parchment to a wire rack to cool. store in airtight container at room temperature for up to 1 week.