Oatmeal Cranberry Cookies

Heat the oven to 350 F. In a large mixing bowl, add the butter, brown sugar and granulated sugar and beat with a mixer until creamy. Add the eggs and vanilla into the mixing bowl. Beat until light and fluffy. Add the flour, baking soda, cinnamon and salt. Lightly stir just the dry ingredients together and then beat all ingredients with a mixer. Add the oats and dried cranberries. Mix with a large sturdy spoon. Using a tablespoon, drop the dough onto an ungreased cookie sheet spacing them about 2 inches apart.

Bake for about 8 minutes or until light golden brown. For a softer cookie, remove from the oven when the middle of the cookie still looks slightly soft (about 7 minutes but the amount of time may vary depending on the oven). Cool on a wire rack before serving.

Adapted from “Quaker Oats Vanishing Oatmeal Raisin Cookies” recipe.