Maple Cranberry Oatmeal Cookies - cooking recipe

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

Preparation

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.