Categories: Cookies, Dessert

Ingredients

• 16 tablespoons cool unsalted butter, cut into chunks, plus additional
• unsalted butter, for greasing the baking sheet
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 6 tablespoons unsulphured molasses
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 cups rolled oats (do not use quick cooking)
• 2 cups dried cranberries

Directions

1. Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.

2. In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.

3. Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.

4. Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.

5. Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.

6. Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.

7. Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.

8. Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.

9. Gently flatten the mounds a little with your hand or a rubber spatula.

10. Bake 12-14 minutes, until brown but still pliable and soft.

11. Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.

12. Cool baking sheet for at least 5 minutes and butter it again before baking another batch.

13. **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.

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