Maple Cranberry Oatmeal Cookies

• Vegetarian

• Produce

  • 1 cup Cranberries, dried

• Refrigerated

  • 2 Eggland's best eggs, large

• Condiments

  • 1/2 cup Maple syrup, pure

• Pasta & Grains

  • 1 3/4 cups Oats, old fashioned

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed dark or light
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 Sugar, in the raw
  • 2 tsp Vanilla extract
  • 1/3 cup White sugar, granulated

• Dairy

  • 1/2 cup Butter, unsalted

Found on recipegirl.com

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup packed dark or light brown sugar
• 1/3 cup granulated white sugar
• 2 large Egglands Best eggs
• 1/2 cup pure maple syrup
• 2 teaspoons vanilla extract
• 1 3/4 cups old fashioned oats (not quick cooking)
• 1 cup dried cranberries, plus extra for topping the cookie dough
• Sugar in the Raw, or coarse sugar, optional

Directions

• Position a rack in the middle of the oven. Preheat oven to 350°F. Line two baking sheets with parchment paper or silpat mats. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside. In a large bowl, use an electric mixer to combine the butter, brown sugar, and granulated sugar until smoothly blended- about 1 minute. On low speed, add the eggs, maple syrup, and vanilla; mix until blended. Mix in the dry ingredients until moist. Mix in the oats and cranberries until well combined.  Refrigerate the dough until a bit firm (a couple of hours or overnight).  Refrigeration is optional, but I think the cookies maintain a better shape when the dough is refrigerated. Using a cookie scoop, scoop onto prepared sheets, spacing at least 2 inches apart - or you can roll them into balls. Sprinkle or dip in coarse sugar on top of each cookie, if desired.  Push a few additional dried cranberries into the top of each ball of dough to create a prettier outcome in the baked cookies. Bake the cookies one sheet at a time until the tops feel firm and the bottoms are lightly browned- 10 to 12 minutes. Cool cookies on the baking sheet for about 10 minutes; transfer to a wire rack until completely cooled.  Keep stored in a covered container- they are fine at room temperature for up to 3 days (or freeze them to thaw later for munching).