Oatmeal Cranberry Cookies

August loves oatmeal cookies. I've always made a recipe where the oatmeal cookies turn out like mounds rather than flat disks. After trying out this recipe, August said these were the best oatmeal cookies he ever had. I had to put them away after they were cool lest he eat them all. When they came out of the oven they were crispy on the outside and chewy in the center.

Oatmeal Cranberry Cookies
Adapted from  http://allrecipes.com/recipe/the-best-oatmeal-cookies/

3 eggs, beaten

1 cup dried cranberries

1 tsp. vanilla extract

1 cup unsalted butter, softened (226 g)

1 cup brown sugar (I didn't pack it to lessen the sugar a bit)

1 cup granulated sugar

2 1/2 cups all purpose flour

1 tsp. salt

1 tsp. cinnamon

2 tsp. baking soda, sifted

2 cups rolled oats

1. Combine dried cranberries, beaten eggs and vanilla in a small bowl. Cover with plastic wrap. Refrigerate at least 1 hour.

2. Preheat oven to 350 degrees F. Line baking sheets with parchment.

3. Cream together butter and sugars in a large mixing bowl. In another bowl combine flour, salt, cinnamon, and baking soda. Mix flour mixture into butter mixture. Stir well.

4. Stir in egg mixture. Stir in oats. Dough will be stiff. Drop by Tbsp. fulls onto baking sheet 2 inches apart. They will spread quite a bit. 12 cookies per sheet.

5. Bake 10-15 minutes until golden brown. Remove and cool slightly on cookie sheet. Transfer to wire rack.