Dried cranberries add a chewy surprise to these crisp oatmeal cookies.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed golden brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats (not quick-cooking)
- 3/4 cup dried cranberries (Craisins)
Directions:
Preheat the oven to 350 degrees F. Butter 2 baking sheets.
Stir flour, cinnamon, baking soda, baking powder, salt, nutmeg, and cloves in a small bowl to blend. Set aside. Using an electric mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar in large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.
For each cookie, drop one tablespoonful of dough onto sheet, spacing 2 inches apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13 to 15 minutes total baking time. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room temperature.
