These cookies are a delightful twist on the classic oatmeal cookie, featuring dried cranberries and a hint of cinnamon for added warmth.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Mixing the dry ingredients separately ensures even distribution.
In a large bowl, beat the softened butter with the brown sugar and granulated sugar until creamy.
Creaming the butter and sugars creates a light and fluffy texture.
Add the egg and vanilla extract to the butter mixture and beat until combined.
Ensure the egg is fully incorporated for a smooth batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the oats and dried cranberries until evenly distributed.
Gently folding prevents breaking the oats and cranberries.
Drop rounded tablespoonfuls of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking.
Let the cookies cool on the sheets for 2 minutes before transferring them to wire racks to cool completely.
Cooling on racks prevents sogginess.
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