“these oatmeal cookies are crisp on the outside and soft on the inside...the addition of maple is not too extreme a change..just a sigh of contentment..adapted from Elinor Klivans...these are good with dried blueberries as well...”
15 large cookies

Ingredients Nutrition


  1. Position a rack in the middle of the oven --
  2. Preheat the oven to 350*.
  3. Line two baking sheets with parchment paper.
  4. Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside.
  5. In a large bowl, using an electric mixer on medium speed,beat the butter, brown sugar, and the granulated sugar until smoothly blended -- about 1 minute --
  6. Stop the mixer and scrape down sides of bowl as needed during mixing.
  7. On low speed, add the eggs, maple syrup, and vanilla and mix until blended -- about 1 minute.
  8. Mix in the flour mixture to incorporate it.
  9. Mix it in the oatmeal, then the cranberries.
  10. Using an ice cream scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
  11. Bake the cookies, one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes.
  12. 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.
  13. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

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