Have all ingredients at room temperature.
2¼ c flour
½ t salt
1 t cinnamon
1 t baking powder
1 t baking soda
1 T vanilla
¼ c orange juice
1 c butter
1 c yellow sugar (golden, or light brown)
½ c sugar
3 c large flake oats
1 c dried cranberries
In a medium sized bowl, whisk together the flour, salt, cinnamon, baking powder, & baking soda.
In a smaller bowl, whisk together the vanilla, orange juice, and eggs.
Chill dough for at least one hour.
Preheat oven to 350°’
Line baking sheets with parchment.
Set on the prepared baking sheets, 2” apart.
Do Ahead: prepare cookies up to putting in the oven. They can be spaced close together on the baking sheet (s). Put them uncovered into the freezer for several hours. After they are hard frozen, working quickly, transfer them to a freezer bag. As they are hard frozen when bagging them, they won’t stick to each other. When it is time to cook them, place them on parchment lined baking sheets 2” apart and proceed with recipe, no need to thaw. Giving them an extra 2 minutes in the oven.