Ingredients

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
½ cup salted butter (softened)
½ cup granulated sugar
½ cup brown sugar (packed)
1 egg
1 teaspoon pure vanilla extract
1 ½ cup old-fashioned oatmeal
¾ cup dried cranberries

Directions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Line two large baking sheets with parchment paper. Set aside.

In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.

Beat softened butter, granulated sugar and brown sugar in the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer) for 1 minute.

Add the egg and vanilla and beat on medium-high speed for an additional 1 minute.

Add dry ingredient mixture and beat on low speed until just combined.

Add oatmeal and beat on low speed until combined.

Stir in cranberries until evenly distributed throughout the batter.

Use a 2 Tablespoon cookie scoop to measure out the dough.

Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.

Gently and very slightly press down tops of cookies until they are flat.

Bake in preheated oven for 8-10 minutes until the top is just set.

Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.