When faced with the decision of picking out the cookie of my choice from a basket with a variety of cookies in it, I always go right for the oatmeal ones.
I don’t know what comes over me. How could I not go for the chocolate chip cookies.
Or the double chocolate ones. Or even the really delicious looking ones with macadamia nuts in it.
Nope, it’s none of those….it’s always the oatmeal cookies.
So in honor of oatmeal cookies, here’s an ultra delish recipe with dried cranberries in it.
It’s a really simple recipe and comes for the most part, right off of the Quaker Oats container.
All I did was switch out the raisins for the dried cranberries and added a few extra for good measure.
So here’s to oatmeal cookies, short work weeks, and long weekends (my fave).
Have a great rest of the week and thank you so much for stopping by.
Let’s check out the ingredients.
Uncooked oats, butter, brown sugar, granulated sugar, eggs, vanilla extract, flour, baking soda, cinnamon, salt, and dried cranberries.
Here’s how to make it:
Heat the oven to 350 degrees F.
In a large mixing bowl,
add the butter,
….the brown sugar.
add the granulated sugar…
…and beat the ingredients with a mixer until creamy.
In a small bowl, add the eggs. Instead of adding the eggs directly in the mixing bowl, an option is to add them to a small bowl first just in case one of them is bad or has a spot of red in the yolk area.
This way a bad egg doesn’t contaminate the batter.
One another note, have you ever seen a single egg with 2 yolks? It looks so unique. I always make a wish when I see one.
Ok…on to the cookie batter.
Add the eggs,
and the vanilla to the mixing bowl.
Beat until light and fluffy.
On to the dry ingredients. Now add the flour,
baking soda, cinnamon and salt.
Lightly stir just the dry ingredients together….
beat all ingredients with a mixer.
Add the oats…
…and dried cranberries.
Mix with a large sturdy spoon or spatula.
Using a tablespoon,
drop the dough on to an ungreased cookie sheet.
Bake in a preheated oven for about 8 minutes or until the cookies are a light golden brown color.
For a softer cookie, remove them from the oven when the middle of the cookie still looks slightly soft (after about 7 minutes but the amount of time may vary depending on the oven).
Cool on a wire rack and dig in.
Adapted from the Quaker Oats Vanishing Oatmeal Raisin Cookies recipe.
Oatmeal Cranberry Cookies
Yield: Makes about 4 dozen
½ cup (1 stick) plus 6 tablespoons softened butter
¾ cup firmly packed brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt (optional)
3 cups quick or old fashioned uncooked oats
1-1/4 cup dried cranberries (original recipe calls for 1 cup raisins)
Adapted from Quaker Oats "Vanishing Oatmeal Raisin Cookies" recipe.
Heat the oven to 350 degrees F. In a large mixing bowl, add the butter, brown sugar, granulated sugar and beat with a mixer until creamy. Add the eggs and vanilla to the mixing bowl. Beat until light and fluffy. Add the flour, baking soda, cinnamon and salt. Lightly stir just the dry ingredients together and then beat all ingredients with a mixer. Add the oats and dried cranberries. Mix with a large sturdy spoon or spatula. Using a tablespoon, drop the dough on to an ungreased cookie sheet.
Bake about 8 minutes or until light golden brown. For a softer cookie, remove from the oven when the middle of the cookie still looks slightly soft (about 7 minutes but the amount of time may vary depending on the oven). Cool on a wire rack before serving.