Maple Cranberry Oatmeal Cookies

• 1 3/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 1/3 cup granulated sugar
• 2 large eggs
• 1/2 cup maple syrup
• 2 teaspoons vanilla extract
• 1 3/4 cups old-fashioned oatmeal
• 1 1/2 cups dried cranberries

1. Position a rack in the middle of the oven --
2. Preheat the oven to 350*.
3. Line two baking sheets with parchment paper.
4. Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside.
5. In a large bowl, using an electric mixer on medium speed,beat the butter, brown sugar, and the granulated sugar until smoothly blended -- about 1 minute --
6. Stop the mixer and scrape down sides of bowl as needed during mixing.
7. On low speed, add the eggs, maple syrup, and vanilla and mix until blended -- about 1 minute.
8. Mix in the flour mixture to incorporate it.
9. Mix it in the oatmeal, then the cranberries.
10. Using an ice cream scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
11. Bake the cookies, one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes.
12. 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.
13. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

flour, baking soda, salt, ground cinnamon, unsalted butter, brown sugar, granulated sugar, eggs, maple syrup, vanilla, oldfashioned oatmeal, cranberries

Taken from www.food.com/recipe/maple-cranberry-oatmeal-cookies-129897 (may not work)