Peanut butter oatmeal cranberry cookies

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.