Oatmeal Cranberry Cookies
Ingredients:
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup packed golden sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups old-fashioned rolled oats
- 1 cup dried cranberries (or ½ cup raisins and ½ cup chocolate chips)
Instructions:
- In a medium bowl, whisk flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a separate large bowl, cream together butter and sugars until light and fluffy. Mix in egg and vanilla until well combined.
- Slowly add dry ingredients into wet ingredients until a dough is formed.
- Fold in oats, followed by cranberries.
- Cover and refrigerate dough 30 minutes.
- Preheat oven to 350-degrees. Line two cookie sheets with parchment paper or silicone liner.
- Scoop 12 to 13 equally sized balls (about 2 tablespoons each), roll into even balls and place on cookie sheets, 3" apart.
- Cook 10 to 12 minutes until cookies are golden brown.
- Remove from oven and let cookies slightly cool a few minutes prior to transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days.
- Store cookies in an airtight container for up to 5 days.