What you need
Recipe can be found @ Zesty South Indian Kitchen
Whole white wheat flour: ½ cup + 2 tablespoon
Rolled oats: 1 cup
Peanut butter: 1/3 cup
Egg: 1 no
Butter: 7 tablespoon
Packed brown sugar: ½ cup
Granulated white sugar: ¼ cup
Vanilla extract: ½ teaspoon
Ground cinnamon: ½ teaspoon
Baking soda: ¼ teaspoon
Baking powder: ½ teaspoon
Dried Cranberries: 1/3 cup
How I made
In a bowl of kitchen aid stand mixer cream butter, peanut butter sugars very well, then add egg and beat well again for 2 minutes. To this add vanilla extract and mix everything to combine well.
In another bowl, sift the flour with baking soda, baking powder and cinnamon and set aside.
Gradually incorporate the flour mixture to peanut butter-butter –egg-sugar mixture. Mix everything until you won’t see any spec of flour.
Then gradually fold in rolled oats and cranberries. If you want you can chill the cookie dough for 25 minutes as I did.
Preheat oven to 350F. (Mine is convection oven so if you have normal one then increases temperature to 375 F).
In cookie sheet lined with parchment paper drop teaspoons of cookie dough mounds leaving enough space in between. So that while baking cookies get expand and won’t touch each other.
Bake the cookies for about 12 minutes or they are puffed up and soft to touch in the center.
Enjoy as much you wish.