10 T. (1 stick plus 2 tablespoons) unsalted butter, at room temperature, plus
additional for the baking sheets
1/2 C. granulated sugar
1/2 C. packed light brown sugar
1 large egg
1 t. vanilla extract
1 C. oatmeal (not quick-cooking)
1 C. (about 3 slices) dried sweetened pineapple, cut into 1/2-inch pieces
3/4 C. dried cranberries
Preheat the oven to 350° F. Lightly butter 2 baking sheets or line them with
parchment paper.
In a medium bowl, combine the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl with an electric mixer on medium speed, beat the butter and the
granulated and brown sugars until smooth, about 1 minute. Reduce the speed to
low, add the egg and vanilla and mix until thoroughly combined. Slowly add the
flour mixture and the oatmeal and mix just until incorporated. Using a spoon,
add the pineapple and cranberries and stir to combine. Drop tablespoons of the
dough 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for about 13 minutes, until the tops are
dark golden, reversing the baking sheets from front to back and top to bottom
after 7 minutes. Set the sheets aside to cool for 5 minutes, then transfer the
cookies to a wire rack to cool completely.
