These light and chewy cookies are the perfect oatmeal cookies. Put some aside for yourself, because they will vanish as soon as you put out a plate!
Makes about 60 cookies, using #100 scoop or 48, using a #60 scoop
3/4 cup spelt flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup + 2 tablespoons dark brown sugar, packed
1/4 cup + 2 tablespoons granulated sugar
1/2 cup (1 stick) butter, at room temp
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/4 cups rolled oats
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries, coarsely chopped
Whisk the flour, baking soda, baking powder, ground ginger, ground cinnamon, and salt in a medium sized mixing bowl. Set aside.
In the large bowl of mixer, with speed set to high, combine the brown sugar, granulated sugar and butter. Beat about 2 minutes, until fluffy. Add the egg. Beat 2 minutes. Add milk and vanilla, mixing until combined. Slowly add the flour, until combined. Stir in the oats, walnuts, and cranberries. Refrigerate 2 hours or as long as overnight.
Preheat the oven to 350F.
Using #100 or #60 scoop, drop batter on parchment lined cookie sheets, spacing about 2 inches apart.
Bake for 10 to 12 minutes. Cookies should be golden brown. Cool on cookie sheet for at 2 minutes before transferring cookies to a wire rack to cool.
Store at room temperature in an airtight container for up to 5 days.