Dried Cranberry Oatmeal Cookies

This post should probably be titled "Blake's Cookies", but then you'd probably be like, hey, who's Blake? Why are you baking him cookies? That's not your husband's name! Which is true, my husband's name is not Blake.

Blake is my coworker, and in my infinite niceness (or craziness, whatever) I've taken it upon myself to bake treats for the birthdays of all of my coworkers. Treats for all seventy kids, too. Seriously. That's a lot of treats. I am crazy. It's okay, embrace the culinary crazy.

Apparently Blake's favorite treats are oatmeal raisin cookies. Not being able to let well enough alone, I had to add cranberries--mostly because cranberries are delicious. Complexly approved by both the birthday dude, and by the seventy littles who helped to devour the cookies.

Dried Cranberry Oatmeal Cookies 

modified from Martha Stewart's Cookies 

Ingredients

   3 cups old-fashioned rolled oats
   1 cup all-purpose flour
   2 tablespoons all-purpose flour
   1/2 cup toasted wheat germ
   1 teaspoon baking soda
   1 teaspoon baking powder
   1/2 teaspoon ground cinnamon
   1/2 teaspoon coarse salt
   1 cup (2 sticks) unsalted butter, softened
   1 cup granulated sugar
   1 cup packed light-brown sugar
   2 large eggs
   1 teaspoon pure vanilla extract
   1 1/2 cups raisins

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
3. Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely.
4. Cookies can be stored in airtight containers at room temperature up to 3 days.