Makes about 30 cookies
- 1 ½ cups all-purpose flour, spooned and leveled
- 3 cups old-fashioned whole rolled oats
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (2 sticks)unsalted butter, room temperature
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 ½ cups butterscotch morsels
- 1 cup Decas Farms Cranberry-Orange or Cranberry-Apple Baker’s Cut Baking cranberries
- Combine the flour, oats, cinnamon, baking soda, baking powder, and salt together in the bowl of a stand mixer. Mix on low until the oats break down. Transfer to a medium bowl and set aside.
- In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes.
- Add the eggs, one at a time, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and the bottom of the bowl and beat as needed to combine.
- Slowly add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the butterscotch morsels and cranberries.
- Cover and chill the dough for at least 45 minutes in the refrigerator.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough (2-3 Tablespoons of dough per cookie), and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will still be soft.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Cool completely and enjoy. Store any remaining cookies in an airtight container for up to a week.
Note: If you desire whole oats in your cookie, whisk the dry ingredients omitting the oats. Then add the oats with the cranberries and butterscotch morsels.