Recipe can be found @ Zesty South Indian Kitchen
Recipe adapted from Smitten kitchen
All purpose flour: 1/3 cup
Rolled oats: ¾ cup
Brown sugar: 1/3 cup
Unsalted butter: ¼ cup
Egg: ½ of one egg
Baking soda: ¼ teaspoon
Ground cinnamon: ½ teaspoon
Ground cloves: ¼ teaspoon
Ground ginger: ¼ teaspoon
Salt: 1/8 teaspoon
Golden raisins: ¼ cup
Cranberries: 1/8 cup
How I made
In the bowl of an electric mixer, or by hand, beat the butter and sugar just until soft and fluffy. Continue to beat until smooth, stopping the mixer to scrape down any butter clinging to the sides of the bowl. Stir in egg and vanilla extract.
In a separate bowl, whisk the flour, baking soda, cinnamon, ground ginger, ground cloves and salt together. Stir this into the butter/sugar mixture. Stir in first oats, then raisins and cranberries.
Keep the cookie dough in refrigerator for about 20-30 minutes or until firm.
Preheat the oven to 350 F (180 C) if you are using a convection oven reduce the temperature to 325F and line two baking sheets with parchment paper.
After chilling time, scope out the cookies two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.