• Preheat oven to 350 degrees.

For the Cookie Sheet Pan:

• Grease a cookie sheet with butter (instead of greasing the cookie sheet with butter, the pan can be lined with parchment paper or a silicone baking mat if preferred). Set aside.

For the Dry Ingredients:

• In a medium size bowl add the flour, baking soda, salt, cinnamon and instant coffee granules. Whisk together and set aside.

FOR THE COOKIE DOUGH:

• Butter and Sugar - in a large mixing bowl, add the softened butter, granulated sugar and brown sugar. Beat with a hand or stand mixer until light and fluffy.
• Vanilla and Eggs - in the large mixing bowl, add vanilla extract and eggs*. Beat in the vanilla and eggs.

  *Rather than adding the eggs directly into the mixing bowl, first crack them into a small bowl just in case there is a bad egg.  

  This way the bad egg won't contaminate the ingredients that are already in the mixing bowl.
• To the mixing bowl, add the flour mixture a little at a time. Set the mixer on low and gradually beat in the flour mixture.
• With a soft spatula, scrape any residual flour off the sides of the mixing bowl and stir it into the dough.
• Oats, Cranberries and Chocolate - To the mixing bowl, add oatmeal, dried cranberries and dark chocolate chips. Using a large sturdy spoon, stir together until combined.
• To the greased cookie sheet, drop the dough by 2 rounded tablespoons per cookie that are spaced a couple inches apart.

BAKE:

• Bake in a preheated oven (at 350 degrees F.) until the edges of the cookies are a light golden brown and the middle of the cookies are still soft (10 to 11 minutes).

COOL AND SERVE:

• Transfer the cookies onto a wire rack to cool before serving.
• This recipe is adapted from Quaker Oats Vanishing Oatmeal Cookies.