Oatmeal cookies with dried cranberries

Ingredients:

• 2 cups premium wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 tsp fine salt
• 1 cup (230 g) unsalted butter, room temperature
• 1 and 1/4 cups dark brown sugar
• 1 tbsp. honey
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup sweet coconut flakes
• 3/4 cup dried cranberries
• 2 cups of oatmeal
• 1/2 tsp finely chopped fresh rosemary

Preparation:

1. Preheat oven to 180C.
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with a mixer. Stir in the honey and vanilla extract and beat until fluffy. Add the eggs one at a time and mix well. Fold in the coconut, dried cranberries, oats, and rosemary. Fold the dry ingredients into the butter mixture. Form about 2 tablespoons of dough into balls. Place on a parchment-lined baking sheet, spacing them 2 inches apart. Bake until golden brown, 13-15 minutes. Remove from the oven and place the baking sheet on a wire rack. Let stand for 5 minutes, then transfer the oatmeal cookies to a wire rack to cool completely.