Prep 45 mins
Cook 1 hr
Always room at my house for another oatmeal cookie.
- 16 tablespoons cool unsalted butter, cut into chunks, plus additional
- unsalted butter, for greasing the baking sheet
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1 1⁄2 cups sugar
- 6 tablespoons unsulphured molasses
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups rolled oats (do not use quick cooking)
- 2 cups dried cranberries
- Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
- In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
- Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
- Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
- Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
- Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
- Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
- Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
- Gently flatten the mounds a little with your hand or a rubber spatula.
- Bake 12-14 minutes, until brown but still pliable and soft.
- Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
- Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
- **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.