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1
Position oven rack in center of oven; preheat oven to 375u00b0; lightly butter a large baking sheet; set aside.
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2
In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
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3
Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
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4
Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
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5
Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
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6
Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
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7
Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
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8
Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
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9
Gently flatten the mounds a little with your hand or a rubber spatula.
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10
Bake 12-14 minutes, until brown but still pliable and soft.
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11
Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
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12
Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
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13
**May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.
