Oatmeal cookies with cranberries

Ingredients:

• 1 cup premium flour
• 1 teaspoon ground cinnamon
• 3/4 tsp baking soda
• 0.5 tsp fine salt
• 165 g unsalted butter, room temperature
• 3/4 cup light brown sugar
• 0.5 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 and 3/4 cups rolled oats
• 1 and 1/4 cups dried cranberries

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. In a large bowl, beat the butter with the brown and white sugars with a mixer on medium-high speed, scraping down the sides of the bowl occasionally, until light and fluffy. Beat in the eggs, one at a time, until fully incorporated, then add the vanilla extract. Reduce the speed to low. Stir in the flour mixture little by little until the dough is smooth. Fold in the oats and cranberries with a rubber spatula or a wooden spoon.
3. Drop the dough, 1 tablespoon at a time, onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake the cookies, rotating the baking sheets and rotating them halfway through, until deep golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer them to wire racks to cool completely.