These are a very good oatmeal cookie recipe with hints of maple and dried cranberries throughout.  If you’re a nut person, you can add in chopped walnuts to create a more chunky, substantial cookie. We’re not so into nuts at my house, so I’ve left nuts out of these cookies.

I roll my cookie dough balls in coarse white sugar to create the sparkles that appear after they are baked. I originally created this cookie recipe when I was trying to figure out a new cookie to add to my son’s lunchbox.  It’s always nice to have a homemade cookie in your lunch, isn’t it?

If you under-bake them a bit, they’ll be slightly soft.  If you bake them longer, they’ll turn into a crisp cookie.  So bake to your preference! These will be just fine at room temperature in a well-sealed container for about 3 days.  If they’ll last longer than that in your house, consider freezing them in a sealed container or freezer zip and thawing them as you wish to munch them. They should be good in the freezer for about 3 months.

Be on the lookout for sneaky hands trying to steal your fresh-baked cookies!  Enjoy!

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