I have one last TREAT DAY recipe for you…
AND it’s a cookie!
Because let’s be honest, you can never have too many oatmeal cookies.
I had some soft butter, a desire to bake, and this amazing cookbook full of cookie recipes!
Which is just the right combination for Maple Cranberry Oatmeal Cookies! What I liked about this recipe was that it used maple syrup for some added flavor. Not to mention that it is chock full of oats and cranberries. I thought about adding in some white chocolate chips or raisins, but wanted to try the original recipe for this first go round.
The recipe makes some big cookies!
And they baked up round, chewy soft, and delicious!
I had my taste tester (the BOY) try one, and he gave them rave reviews.
Oatmeal cookies are his absolute favorite!
There are so many recipes for oatmeal cookies out there, but one can never have enough variations of this classic cookie!
I highly recommend adding this one into your rotation!
Maple Cranberry Oatmeal Cookies
From Big Fat Cookies by Elinor Klivans
1 3/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/2 cup (1 stick) butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup maple syrup
2 tsp vanilla extract
1 3/4 cups oatmeal (not quick-cooking)
1 1/2 cup dried cranberries
Preheat oven to 350 F
Prepare baking sheets by lining with silpats or parchment paper. Set aside.
Whisk together flours, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat together butter, brown sugar and granulated sugar at medium speed until well incorporated. On low speed, add eggs, maple syrup and vanilla. Blend for an additional one minute, or until well mixed. Add flour and mix to incorporate. Add oatmeal and cranberries, stirring until well distributed into the batter.
Using a spoon or ice cream scoop (I used a 1/4 measuring cup), scoop mounds of dough approximately 2 1/2 inches apart on prepared baking sheet. Bake cookies 1 sheet at a time for approximately 18-20 minutes. Cookies are done when edges are browned and tops are firm.
Place pan of cookies onto a wire rack to cool for 5 minutes. Then, using a large spatula, transfer cookies directly to the rack to finish cooling.
Store cookies in an airtight container for up to 4 days.