Ingredients:

  • 1 cup (226g) Unsalted Butter, softened but cool
  • 1 cup (200g) Light Brown Sugar, firmly packed
  • ½ cup (100g) Granulated White Sugar
  • 1 Large Egg, room temperature
  • 1 tbsp Pure Vanilla Extract
  • 1 ½ cups (190g) All-Purpose Flour
  • 1 tsp Ground Cinnamon
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • 3 cups (240g) Old Fashioned Rolled Oats
  • 1 ½ cups (180g) Dried Cranberries

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the cool, softened butter with the brown sugar and white sugar on medium-high speed for 3 minutes until the texture is pale and aerated like frosting.
  2. Add the room temperature egg and vanilla extract to the butter mixture, beating until just incorporated.
  3. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and sea salt. Pour the dry mixture into the wet ingredients and mix on low speed until only a few streaks of flour remain.
  4. By hand, fold in the old fashioned rolled oats and dried cranberries using a spatula to preserve the texture of the oats.
  5. Using a #40 cookie scoop, place rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  6. Bake for 10 minutes. Remove from the oven when the edges are a deep mahogany-gold but the centers still appear slightly soft; they will firm up as they cool on the hot pan.