The three granddaughters spent the night last night and were up bright and early this morning. We had these delicious cookies in the oven before 10:00 a.m. They "helped" and enjoyed learning about the different spices and the textures of the oatmeal and Craisins. It's never too early to get them started to learn in the kitchen.
1 cup all purpose flour
1 t. ground cinnamon
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/4 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
1 stick, unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 t. vanilla extract
1 cup old fashioned oats, not quick cooking
3/4 cup dried cranberries (Craisins)
Preheat oven to 350 degrees. Butter two baking sheets.
Stir flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in a small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar in a large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Stir in oatmeal and cranberries.
For each cookie, drop 1 T. 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 evening browning, about 13 to 15 minutes total baking time.
Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.