115g butter, at room temperature
1/2 cup caster sugar
1/2 cup, firmly packed brown sugar
1/2 teaspoon vanilla essence
1/2 teaspoon ground cinnamon
3/4 cup plain flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
3/4 cup rolled oats
1/2 cup dried cranberries
100g dark choc bits
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
Using an electric beater, beat together the butter and combined sugars in a bowl until pale and creamy. Beat in the egg, vanilla and cinnamon.
Stir in the flour, bicarbonate of soda and baking powder until combined. Add the oats, cranberries and choc bits and combine.
Spoon 1-tablespoonful quantities of mixture onto the lined trays, allowing room for spreading. Bake in oven for 12-15 minutes or until golden. Transfer to a wire rack to cool.