Step 1

Preheat the oven to 350 F.  Line a large baking sheet with parchment paper and set aside.

Step 2

In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, optional nutmeg and salt.

Step 3

In a separate small bowl, whisk together melted butter or coconut oil, raw sugar, coconut sugar and vanilla until combined. Add the egg and quickly whisk again until creamy.

Step 4

Pour the wet ingredients into the bowl of dry ingredients and mix until combined. Fold in the oats, dried cranberries, and optional chocolate chips. Chill the dough in the fridge for 15-20 minutes. *See notes

Step 5

Using a medium-sized cookie scoop (1 ½ Tablespoons), drop the cookies on the prepared baking sheet. Bake in the preheated oven on the center rack for 10-12 minutes or until the cookies are golden and firm around the edges. For crispier cookies, bake for 11-12 minutes.

Step 6

Cool on the baking sheet for 15 minutes before removing them to a cooling rack. Store cookies in an airtight container on the countertop for up to 1 week.