Oatmeal Cranberry Cookies
Ingredients
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2 sticks unsalted butter, room temperature
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1 cup light brown sugar, packed
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2/3 cup granulated sugar
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2 extra large eggs
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1 tablespoon vanilla extract
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3 tablespoons whole milk
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2 1/4 cups All-Purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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½ teaspoon salt
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3 cups quick oats
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1 cup dried cranberries
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1 cup walnuts, chopped (optional)
Directions
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In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs; set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy.
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Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined.
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Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
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Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
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Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2- inch-diameter rounds.
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Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool.
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Store in an airtight container at room temperature for up to 1 week.
