The other day I was updating my Pinterest visual recipe index pages (you can find the links on my recipe pages), and I noticed something. That I haven’t posted any desserts in way too long. As in, since Christmas!

Now, don’t be fooled. It’s not as if I’ve been sticking to any New Years resolutions or anything like that. There has been no shortage of desserts or sugar in this house. There hasn’t even been a shortage of homemade treats. But I’ve, uhm, been a little forgetful with the camera. My bad.

Anyways, since these happen to be THE most perfect chewy-but-crisp oatmeal cookies EVER, I really needed to post them. And now you need to make them. STAT.

Cranberry Oatmeal Cookies

(adapted from Food Network)

makes 5 dozen cookies

• 1 cup unsalted butter
• 1/2 cup sugar
• 1 cup light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 3 cups rolled oats
• 1 cup dried cranberries

Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugars until fluffy. Add eggs and vanilla and beat to combine. Combine flour, salt, soda, spices and oatmeal in a bowl. Add to butter mixture and mix until well blended. Add dried cranberries.

Drop heaping teaspoons of dough onto parchment covered (or nonstick) baking sheets. Bake about 10 to 12 minutes, or until just browned around the edges. Cool a minute on the pan, then transfer to wire racks to finish cooling.

Want to try some other oatmeal cookies? Check these out!

Ginger Oatmeal Raisin Cookies

Oatmeal Everything Cookies