Cranberry And Oatmeal Spice Cookies

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed golden brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old fashioned oats (not quick cooking)
• 3/4 cup dried cranberries

1. Preheat oven to 350u0b0F Butter 2 baking sheets.
2. Sift flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in a small bowl to blend. Set aside,.
3. Using electric mixer fitted with paddle attachment, beat butter and both sugars in a large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.
4. For each cookie, drop one tablespoon of dough onto sheet, spacing 2-inches apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13-15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
5. DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room temperature.

flour, ground cinnamon, baking soda, baking powder, salt, ground nutmeg, ground cloves, unsalted butter, granulated sugar, golden brown sugar, egg, vanilla, oats, dried cranberries

Taken from www.food.com/recipe/cranberry-and-oatmeal-spice-cookies-394570 (may not work)