Cranberry and Oatmeal Spice Cookies

A very delicious spice cookie with the added bonus of the tart cranberries - so good!!

• Ready In: 13 mins
• Yields: 26 cookies

Ingredients

• 1  cup all-purpose flour
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• 1⁄2 cup unsalted butter, room temperature
• 1⁄2 cup granulated sugar
• 1⁄2 cup  packed golden brown sugar
• 1  large egg
• 1  teaspoon vanilla extract
• 1  cup old fashioned oats (not quick cooking)
• 3⁄4 cup dried cranberries

Directions

1. Preheat oven to 350°F Butter 2 baking sheets.
2. Sift flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in a small bowl to blend. Set aside,.
3. Using electric mixer fitted with paddle attachment, beat butter and both sugars in a large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.
4. For each cookie, drop one tablespoon of dough onto sheet, spacing 2-inches apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13-15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
5. DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room temperature.