YIELD: 18 cookies
Preheat oven to 350°F.
In a mixer with paddle attachment, beat butter, both sugars, and vanilla until combined.
Add egg and beat until well combined and starts to get fluffy.
Add the flour, baking soda, and salt and beat until the flour is fully incorporated.
Stir in the oats and dried cranberries.
Scoop out the dough with a cookie scoop, drop two inches apart on to a parchment paper lined cookie sheet.
Bake for 8–10 minutes, rotating halfway through baking, until the cookies are light brown and slightly firm to the touch.
Remove from the oven and let cool on the cookie sheet for 2-3 minutes and then transfer to a cooling wrack.
Store cookies in an airtight container for 2-3 days at room temp or 5-7 days in the refrigerator.
The recipe was adapted from the original by the Gluten Free Palate.
These are a great quick treat to whip up anytime, I sometimes swap out the cranberries for pecans, chocolate chips, raisins, peanut butter chips and other yummy bits.
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