That's a fly! Not a raisin!

I get so many comments from people telling me that they love oatmeal cookies but hate raisins. I personally don't mind them so much and in fact enjoy them quite regulary in a chicken salad sandwhich or a top a salad. Oh!! You should try them with sauteed fennel and almonds super yummy! My sister on the other hand isn't so fond of them. I wonder if it has anything to do with the fact that when she was maybe 3 or 4 she bent down to go for a nice juicy and plump raisin that had fallen on the ground only to find out after she had popped that sucker in her mouth that it was a nice juicy plump fly! Good protein right? Anyway, to appease popular demand and my sister of course, I think I'm sticking with an oatmeal canberry cookie besides I think it's better for you and so much tastier anyway. Try adding some chocolate chips or pecans too!

Here's the recipe:
1 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon basking powder
1/2 teaspoon cinnamon
1 stick unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup white chocolate chips
1 cup coarsely chopped fresh or frozen cranberries
optional:
1/2 cup white chocolate
1/2 cup chopped pecans
(if adding chocolate and pecans - reduce amount amount of cranberries to 1/2 cup)

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg, vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips, pecans and cranberries.
Refrigerate 20-30 mins. Drop batter by rounded ice cream scoopfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12-14 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. This makes about 18 cookies for me.