Chewy Cranberry Oatmeal Cookies

1. Preheat oven to 350 degrees.

2. Cream butter and sugars together in a stand mixer using the paddle attachment. Cream the heck out of them, until they are really light and fluffy (up to five minutes).

3. Beat in eggs one at a time, then add the honey.

4. In a separate bowl, stir together flour, oats, cinnamon, and salt.

5. Add the dry ingredients to the butter mixture, and mix on low until just combined.

6. Stir in the chopped cranberries.

7. Drop spoonfuls on cookie sheets, flatten slightly, and bake for 10-12 minutes. After a few minutes, move the warm cookies to a cooling rack.

Notes and variations:

You can use frozen cranberries without thawing—in fact, they are much easier to chop this way. You can use dried cranberries if you don’t have any fresh.

Adding a few cups of dark chocolate chips never hurt this cookie.

The honey is what makes the cookie chewy, and the raw sugar gives an interesting flavor nuance and slight crunch to the finished cookies. Omitting them would result in a different cookie (although I’m sure it would still be tasty.)