Oatmeal Cookies Recipe

Preheat oven to 350 degrees F (177 degrees C) and line

two baking sheets with parchment paper.
To toast nuts: Place nuts on a baking sheet and bake for 810 minutes or until lightly browned and fragrant. Let cool
and then chop into pieces.
In the bowl of your electric mixer (or with a hand mixer),
beat the butter and sugar until creamy and smooth (about 2
- 3 minutes). Add the egg and vanilla extract and beat to
combine. In a separate bowl, whisk together the flour,
baking soda, salt, and ground cinnamon. Add the flour
mixture to the creamed mixture and beat until incorporated.
Stir in the nuts, oats, and dried cranberries or chocolate
chips.
For large cookies, use 1/4 cup of batter (I like to use an ice
cream scoop) and space the cookies about 2 inches (5 cm)
apart on the baking sheet. Then wet your hand and flatten
the cookies slightly with your fingers so they are about 1/2
inch (1.25 cm) thick. Bake the cookies for about 12 - 15
minutes or until light golden brown around the edges but
still soft and a little wet in the centers. Remove from oven
and let the cookies cool a few minutes on the baking sheet
before transferring them to a wire rack to cool.

1 cup (110 grams) walnuts or pecans,

toasted and chopped (optional)
3/4 cup (170 grams) unsalted
temperature
1 cup (210 grams) light brown
1 large egg
1 teaspoon pure
3/4 cup (95 grams) all purpose
1/2 teaspoon baking soda
1/2 teaspoon salt

Makes about 20 - 24 large cookies

1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled
oats
1 cup dried cranberries
raisinsor 1 cup white or dark
chips(optional)