Ingredients for 4 dozen cookies:
2-1/2 cups rolled oats
¾ cup unsalted butter (6 ounces)
¾ cup brown sugar
½ cup sugar
2 large eggs
1 teaspoon vanilla extract or paste
2 cups whole wheat or white flour
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground coriander
1-1/2 cups dried cranberries
Preheat the oven to 350 degrees. Spread the oats on a sheet cake pan and toast for 15 minutes stirring several times to expose both sides of the flakes. Remove and let cool.
Sift together the flour, baking powder and seasonings. Set aside.
Beat butter with sugars until fluffy. Work in the eggs, one at a time, and then the vanilla. Stir in the dry ingredients ½ cup at a time. When the batter is well blended, fold in the oats and cranberries
Butter or line the sheet pan with parchment or Silpat non-stick liner. Scoop out generous tablespoons of dough and flatten them gently with a fork on the sheet. Bake for 15 minutes, until lightly browned.