Chewy Cranberry Oatmeal Cookies

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   1. Preheat oven to 350 degrees.

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   2. Cream butter and sugars together in a stand mixer using the paddle attachment. Cream the heck out of them, until they are really light and fluffy (up to five minutes).

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   3. Beat in eggs one at a time, then add the honey.

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   4. In a separate bowl, stir together flour, oats, cinnamon, and salt.

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   5. Add the dry ingredients to the butter mixture, and mix on low until just combined.

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   6. Stir in the chopped cranberries.

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   7. Drop spoonfuls on cookie sheets, flatten slightly, and bake for 10-12 minutes. After a few minutes, move the warm cookies to a cooling rack.

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   Notes and variations:

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   You can use frozen cranberries without thawing-in fact, they are much easier to chop this way. You can use dried cranberries if you don't have any fresh.

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    Adding a few cups of dark chocolate chips never hurt this cookie.

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    The honey is what makes the cookie chewy, and the raw sugar gives an interesting flavor nuance and slight crunch to the finished cookies. Omitting them would result in a different cookie (although I'm sure it would still be tasty.)

* Per serving · 4 servings · Values may vary.

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