Source: Technicolor Kitchen BlogYield: 5 doz.
1 ¾ cups flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
½ cup unsalted butter, softened
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 large eggs
½ cup maple syrup
2 teaspoons vanilla extract
1 ¾ cups oatmeal (not quick cooking)
1 ½ cups dried cranberries
Preheat the oven to 350°F.
Mix the flour, baking soda, salt and cinnamon in a medium bowl and set aside.
In a large bowl, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
On low speed, add the eggs, maple syrup and vanilla and mix until blended, about 1 minute. Mix in the flour mixture to incorporate it. Mix in the oatmeal, then the cranberries.
Scoop balls of dough onto the prepared sheets, spacing the cookies 2 inches apart.
Bake the cookies until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes. Transfer the cookies to a wire rack to cool completely.
The cookies can be stored in an airtight container at room temperature for up to 4 days.
I made a cheater version of these last spring for a baby shower, but stuck to the real thing for Christmas. Shamelessly taken from Technicolor Kitchen, one of my favorite cooking blogs. I eliminated a few of the steps (like parchment paper, which I hate using) and they still came out delicious.
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