Ingredients:

  • 1 ½ cups (150g) rolled oats (old-fashioned oats, not instant)
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (85g) dried cranberries (or raisins)
  • ½ cup (50g) chopped walnuts (or pecans), optional

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the dried cranberries and chopped walnuts (if using).
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  8. Bake for 12-15 minutes, or until the edges are golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.