Prep 15 mins
Cook 18 mins
these oatmeal cookies are crisp on the outside and soft on the inside...the addition of maple is not too extreme a change..just a sigh of contentment..adapted from Elinor Klivans...these are good with dried blueberries as well...
- 1 3⁄4 cups unbleached all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1⁄2 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1⁄3 cup granulated sugar
- 2 large eggs
- 1⁄2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 3⁄4 cups old-fashioned oatmeal
- 1 1⁄2 cups dried cranberries
- Position a rack in the middle of the oven --
- Preheat the oven to 350*.
- Line two baking sheets with parchment paper.
- Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed,beat the butter, brown sugar, and the granulated sugar until smoothly blended -- about 1 minute --
- Stop the mixer and scrape down sides of 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 it in the oatmeal, then the cranberries.
- Using an ice cream scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
- Bake the cookies, one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes.
- Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
- The cookies can be stored in a tightly covered container at room temperature for up to 4 days.