Oatmeal Cranberry Cookies

This is the second time I’ve made these cookies, and OMG are they amazing. Technically it’s the third time; I tried the same base oatmeal cookie recipe with chocolate chips last week because Kevin’s not a fan of fruit in his cookies. They were good, but not nearly as groin-grabbingly transcendent as these (in my opinion).

Oatmeal Cranberry Cookies

Oatmeal Cranberry Cookies (adapted from Smitten Kitchen)

Makes 2-3 dozen, depending on how big you make the cookies.

1/2 cup (1 stick) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups rolled oats
3/4 cup dried cranberries

Cream together the butter, brown sugar, egg, and vanilla. In a separate bowl, mix the flour, baking soda, cinnamon, and salt. Stir the dry ingredients into the wet ingredients, then add the oats and cranberries and mix well. Chill the dough for an hour or so in the fridge.

Scoop the dough onto a cookie sheet (I just rolled little dough-balls with my hands instead of scooping), leaving about 2 inches between cookies. Bake at 350°F for 10 to 12 minutes, until the edges are golden but the centers are still soft. Let cool for a few minutes, then enjoy!

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