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Ingredients
- 1 stick butter, softened
- 3/4 cup sugar
- 1 TBSP molassses
- 1 TBSP honey
- 1 1/4 cups rolled oats
- 3/4 cup all-purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1 cup dried cranberries
Directions
- Beat the butter, sugar, molasses and honey in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes.
- Combine the oats, flour, cinnamon, baking powder and salt in a large bowl.
- Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined.
- Stir in the dried cranberries by hand.
- For the best flavor and texture, spray a 7 x 11 pan with cooking spray and spread dough evenly into the pan and cover with foil and chill at least 4 hours, or overnight.
- Cut the dough into 12 squares. 4 by 3
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- Form the dough squares into 12 balls and arrange 3 inches apart on the prepared baking sheets.
- Flatten with your palm.
- Bake until the cookies are golden, 15 to 17 minutes.
- Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
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