From the menu of ... Bakeshop

A. Executive chef and owner Jonathan St. Hilaire quickly shared the recipe. He created it when he was working at the Four Seasons Hotel.

St. Hilaire doesn’t add nuts, coconut or chocolate chips to his recipe, although he suggests you could substitute golden raisins for the dried cranberries.

At the shop, the cookies are almost 5 inches in diameter. You could definitely make yours smaller.

Bakeshop Oatmeal Cookies

Hands on: 10 minutes

Total time: 35 minutes

Makes: 20 cookies

3/4 (three-quarter) (1 1/2 [one and one half] sticks) unsalted butter, softened

3/4 (three-quarter) cup granulated sugar

3/4 (three-quarter) cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 (one and a quarter) cups all-purpose flour

1 teaspoon baking soda

3/4 (three-quarter) teaspoon ground cinnamon

1/2 (one-half) teaspoon salt

2 3/4 (two and three-quarter) cups rolled oats

1 cup dried cranberries

Preheat oven to 375 degrees.

In a stand mixer or large bowl, cream butter, granulated sugar and brown sugar until mixture is smooth. Beat in eggs and vanilla. In a small bowl, stir together flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture. Remove from stand mixer if using and stir in oats and cranberries.

Drop by 1/4 (one quarter) cup measure onto ungreased baking sheets. Flatten slightly. Bake 12-15 minutes or until golden brown. Cool slightly on sheet and then remove to wire rack to cool completely.

Per cookie: 190 calories (percent of calories from fat, 38), 3 grams protein, 26 grams carbohydrates, 1 gram fiber, 8 grams fat (5 grams saturated), 40 milligrams cholesterol, 127 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of" in the subject line.