Ingredients
- 16 tablespoons cool unsalted butter, cut into chunks, plus additional
- unsalted butter, for greasing the baking sheet
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 6 tablespoons unsulphured molasses
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups rolled oats (do not use quick cooking)
- 2 cups dried cranberries
Directions
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Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
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In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
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Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
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Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
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Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
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Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
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Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
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Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
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Gently flatten the mounds a little with your hand or a rubber spatula.
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Bake 12-14 minutes, until brown but still pliable and soft.
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Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
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Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
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**May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.