Sweet, Chewy Oatmeal Raisin and Cranberry Cookies

Preheat oven to 350°F. Arrange racks in the upper and lower thirds of the oven. Combine flour, baking powder, salt, cinnamon, and oatmeal in a large bowl. Mix well.

On medium speed, beat the butter and sugars in the bowl of a standing mixer fitted with the paddle attachment until well combined, 1–2 minutes. Beat in the egg and vanilla. Wipe down the bowl occasionally with a rubber spatula.

Mix the flour in on low speed, add the raisins and cranberries, and then mix until evenly distributed. Using a tablespoon measure or medium ice cream scoop, drop dough on cooking sheets lined with parchment paper about 3 inches apart. Press down slightly to flatten.

Bake for 10–12 minutes. Cool on racks. Store in an airtight container.

Note: This recipe can be doubled—easily. Also, you could throw some nuts in there as well, it’s up to you. Just cut back a bit on the fruit mixture—you want 1 ½ cups of any fruit/nut combo.