Oatmeal cranberry cookies
1 cups all-purpose flour
* 1/2 – 1 teaspoon cinnamon to taste
* 1/8 teaspoon nutmeg
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup unsalted butter softened to room temperature
* 1/2 cup packed brown sugar
* 1/4 cup granulated sugar
* 1 large egg
* 1 tablespoon honey
* 2 teaspoons vanilla
* 1 and 1/2 cups oatmeal old fashioned or large flake
* 1/2 cup dried cranberries
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt.
In a large bowl using an electric mixer, beat together the butter, brown sugar and white sugar until fluffy (about 2 minutes). Beat in the honey, vanilla extract and egg.
With the mixer on low speed, beat the flour mixture into the butter mixture.
Mix in the oats, ed by the cranberries The dough will be sticky.
Cover the bowl with plastic wrap, and refrigerate for 30 minutes or overnight.
When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper.
Using a cookie scoop or tablespoon, form the dough into balls of about 1 to 1.5 tablespoons and place 2 inches apart on the lined cookie sheets.
Bake 1 tray at a time, on the middle rack of the oven for 9-11 minutes or until the tops look just set.
Remove from the oven and cool fully on the cookie tray.