Maple Cranberry Oatmeal Cookies

Oatmeal cookies that are crisp on the outside and soft on the inside are a classic that never goes out of style. This cookies enhances the perennial favourite with maple syrup and plenty of dried cranberries.

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup unslated butter, at room temperature
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 large eggs
1/2 cup maple syrup
2 teaspoons vanilla extract
1 3/4 cups oatmeal(not quick cooking)
1 1/2 cups dried cranberries


Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside. in a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, add the eggs, maple syrup and vanilla and mix until blended, about 1 minute. mix in the flour mixture to incorporateit. mix in the oatmeal, then the cranberries.

Using an ice cream scoop or measuring cup with a 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. (Optional: place a fresh cranberry to top of each cookie)

Bake the cookies one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

I had tried this recipe and love it! ..... I guess it is about time for you try it too.

Big Boys Oven