Oatmeal Cranberry Cookies

Note: dough should be refrigerated at least 4 hours (up to overnight) so plan ahead.

Cream together the butter and both sugars using a stand mixer fitted with the paddle attachment. Mix for 5 minutes, stopping to scrape the sides of the bowl a couple of times. If using a hand mixer, double the mixing time (about 10 minutes), scraping the sides and bottom of the bowl once or twice. The mixture should be really light and fluffy!

Add eggs and mix them in on medium speed for 2–3 minutes (again, double this time for a hand mixer). Scrape the sides and bottom of the bowl once during this time.

Sift flour, baking soda, salt, cinnamon and nutmeg into a medium bowl. Add oats and dried cranberries to the bowl and toss together gently using your hands (or a wooden spoon if you prefer). I like to use my hands!

Set mixer on low speed and slowly add the flour mixture into the butter-sugar mixture. Mix just until the flour mixture is completely incorporated into the butter-sugar mixture. There should be no more streaks of flour, but do not over-mix! Use a rubber spatula to scrape the sides and bottom of the bowl and do any final mixing, if needed.

Transfer the cookie dough to an airtight container and store in the fridge overnight or at least 4–5 hours.

When ready to bake, place a rack in the center of your oven and preheat oven to 350°F. Scoop dough out by rounded teaspoonfuls and roll into a ball. Place on a large, rimmed baking sheet lined with parchment paper or a baking mat. Space the cookies about 1 1/2 inches apart (I usually do 1 dozen per pan). Smash each ball just slightly with the palm of your hand or with the flat bottom of a glass.

Bake cookies for 7–9 minutes. They should be just turning brown around the edges but will still look pretty light in the center. Do not over-bake! Remove pan from oven and allow the cookies to cool for 3–5 minutes on the pan. Transfer to a wire rack to cool completely (or eat them warm). Do not over-bake these!

Warning: These are seriously addictive. Enjoy!

This recipe makes about 7 dozen cookies, depending on how much cookie dough you consume before baking!