Cranberry Pineapple Oatmeal Cookies
1 C. all-purpose flour
3/4 t. baking soda
1/4 t. salt
3/4 t. ground cinnamon
10 T. (1 stick plus 2 tablespoons) unsalted butter, at room temperature, plus additional for the baking sheets
1/2 C. granulated sugar
1/2 C. packed light brown sugar
1 large egg
1 t. vanilla extract
1 C. oatmeal (not quick-cooking)
1 C. (about 3 slices) dried sweetened pineapple, cut into 1/2-inch pieces
3/4 C. dried cranberries
Preheat the oven to 350° F. Lightly butter 2 baking sheets or line them with parchment paper.
In a medium bowl, combine the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl with an electric mixer on medium speed, beat the butter and the granulated and brown sugars until smooth, about 1 minute. Reduce the speed to low, add the egg and vanilla and mix until thoroughly combined. Slowly add the flour mixture and the oatmeal and mix just until incorporated. Using a spoon, add the pineapple and cranberries and stir to combine. Drop tablespoons of the dough 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for about 13 minutes, until the tops are dark golden, reversing the baking sheets from front to back and top to bottom after 7 minutes. Set the sheets aside to cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Makes 30 Cookies