Oatmeal cookies that are crisp on the outside and soft on the inside are a classic that never goes out of style. This cookie enhances the perennial favorite with maple syrup and plenty of dried cranberries. It’s not too extreme a change—just enough to produce a big sigh of cookie contentment.
makes 15 cookies • cookie making 15 minutes • cookie baking 350 degrees, two baking sheets for about 18 minutes each
1¾ cups unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
½ cup (1 stick) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 large eggs
½ cup maple syrup
2 teaspoons vanilla extract
1¾ cups oatmeal (not quick-cooking)
1½ cups dried cranberries
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Sift the flour, baking soda, salt, and cinnamon into 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 measuring cup with a ¼-cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2½ inches 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 a tightly covered container at room temperature for up to 4 days.