Maple Cranberry Oatmeal Cookies

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...

• Ready In: 33 mins
• Yields: 15 large cookies

Ingredients

• 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

Directions

1. Position a rack in the middle of the oven --
2. Preheat the oven to 350*.
3. Line two baking sheets with parchment paper.
4. Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside.
5. 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 --
6. Stop the mixer and scrape down sides of bowl as needed during mixing.
7. On low speed, add the eggs, maple syrup, and vanilla and mix until blended -- about 1 minute.
8. Mix in the flour mixture to incorporate it.
9. Mix it in the oatmeal, then the cranberries.
10. 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.
11. Bake the cookies, one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes.
12. 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.
13. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.