Harvest Cranberry Oatmeal Cookies

from ButterYum
makes 36 cookies
adapted from Modern Day Moms

12 tablespoons unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 3/4 cups old fashioned rolled oats
1 cup dried cranberries (I used Craisins)
1 cup chopped walnuts (optional)

Preheat oven to 350F.  Line 3 sheet pans with silicone liner or parchment paper.  In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.  In a large bowl, cream butter and sugars together until light and fluffy.  Add eggs and vanilla; mix until combined.  Add flour mixture; mix to combine.  Stir in oats and dried cranberries.  Drop by rounded tablespoon onto prepared sheet pans and bake for 10-12 minutes.  Allow cookies to rest for 2 minutes before transferring to a cooling rack to cool completely.

Note:  I use a #50 cookie scoop to portion the dough, which helps all the cookies turn out the exact same size.   To prevent the cookies from spreading too much in the oven, chill the cookie dough before baking and be sure to bake on cool sheet pans.