Maple cranberry oatmeal cookies

Certain ingredients or types of food automatically remind me of certain people – does that happen to you, too?

Every time I make something with maple syrup I think of Brilynn – she hasn’t written on her beautiful blog lately, but I’m glad that now I can follow her on Twitter.

Maple cranberry oatmeal cookies
from Big Fat Cookies

1 ¾ cups (245g) all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
½ cup (1 stick/113g) unsalted butter, room temperature
1 cup (175g) packed dark brown sugar
1/3 cup (66g) granulated sugar
2 large eggs
½ cup (120ml) maple syrup
2 teaspoons vanilla extract
1 ¾ cups (200g) oatmeal (not quick cooking)
1 ½ cups (165g) dried cranberries

Position a rack in the middle of the oven. Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.

Sift the flour, baking soda, salt and cinnamon in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, add the eggs, maple syrup and vanilla and mix until blended, about 1 minute. Mix in the flour mixture to incorporate it. Mix in the oatmeal, then the cranberries.
Using an ice cream scoop or ¼ cup (60ml) measuring cup, scoop mounds of dough onto the prepared sheets, spacing the cookies at least 6cm (2 ½in) apart.
Bake the cookies one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in an airtight container at room temperature for up to 4 days.

Makes 15 cookies – I halved the recipe above, used 1 leveled tablespoon of dough per cookie and got 26