Perfect Caramelized Chewy Oatmeal Cookies

In a bowl, use a whisk to combine the *egg*, *egg yolk*, *vanilla sugar*, and *sugar* until the mixture lightens and becomes fluffy, though not overly so. Stir in the *maple syrup* until blended. If you don't have syrup, you can skip this step.

In another bowl, sift together the *flour*, *salt*, *baking powder*, and *baking soda*. Combine these dry ingredients with the wet mixture and stir briefly until just blended. Add the *melted butter* at room temperature and mix in. Then, fold in the *oats*, *walnuts*, and *cranberries* until combined, being careful not to overmix.

If you don’t plan to bake the cookies on the same day, cover the dough with plastic wrap and refrigerate overnight. Alternatively, you can roll the dough into a log and wrap it well to freeze for 2-3 weeks. To bake from frozen, simply thaw in the refrigerator before use.

If you plan to bake immediately, let the dough rest in the refrigerator for 30 minutes. Then, shape the dough into 50 gram (1.5 ounce) balls. Slightly flatten the tops and decorate with *chocolate chips* and *dried cherries* for an appealing look.

Preheat the oven to 170°C (340°F) with a convection setting. Bake the cookies for 10-15 minutes or until the edges darken slightly and the tops remain lighter in color. *Do not overbake* to maintain the soft, chewy center. Let the cookies cool slightly before transferring them to a rack to avoid breaking them.