Oatmeal cookies with toffee pieces and dried cranberries

Ingredients:

• 110 g unsalted butter, room temperature
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 cup premium flour
• 1 cup oatmeal
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 0.5 tsp fine salt
• 1 cup toffee pieces
• 0.5 cups dried cranberries

Preparation:

1. In a large bowl, beat the butter with the brown and white sugars with a mixer until fluffy. Add the vanilla extract and egg and beat until smooth. In a medium bowl, combine the flour, oats, baking soda, cinnamon, and salt. Add the flour mixture to the butter mixture and knead into a dough. Stir in the toffee pieces and dried cranberries.
2. Line two baking sheets with parchment paper. Scoop 1 tablespoon of dough each and roll into balls. Place them on the prepared baking sheets, spacing them about 5 cm apart, and refrigerate for 30 minutes.
3. Meanwhile, position racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C).
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
4. Bake until the cookies are set and golden brown on the bottom, 12-15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.