by Lines and Angles

Ingredients: Makes approximately 16 to 18 cookies

  • ¾ cup unsalted butter
  • ¾ cup brown sugar
  • 2 small eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 4 cups rolled oats
  • 1 cup dried cranberries

Directions

  1. Preheat the oven to 350°F. Grease and line a large cookie sheet with parchment paper.
  2. Melt the butter in a small saucepan set over medium heat. Once the butter has melted, pour it into a large bowl and add the brown sugar.
  3. Mix until well combined. Add the eggs and vanilla, and continue mixing until well incorporated.
  4. In a separate bowl, whisk together the flour, salt, baking soda, spices, and oats. Add the dry ingredients to the wet and mix well. Add the cranberries and stir until thoroughly incorporated.
  5. Drop scant tablespoons of the batter onto the cookie sheet, spaced apart. Press down slightly in the centers.
  6. Bake for 10 to 12 minutes until golden and set. Remove from the oven and let them cool on the cookie sheet for a few minutes before moving to a cooling rack to finish cooling.

Nutrition

Calories: 185, Total Fat: 7.7 g, Saturated Fat: 4.5 g, Carbs 27g, Fiber 2g, Sugar 11g, Protein 3g, Sodium 95 mg, Cholesterol 23 mg.