Oatmeal Cranberry Cookies
A traditional oatmeal cookie with a cranberry twist.
Ingredients
- 1/2 cup (1 stick) plus 6 tablespoons butter (salted) softened
- 3/4 cup (firmly packed) brown sugar dark or light
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups quick or old fashioned uncooked oats
- 1-1/4 cups dried cranberries
Instructions
- Heat the oven to 350 degrees F.
- To a medium size bowl, add flour, baking soda, cinnamon and salt. Lightly whisk together and set aside.
- In a large mixing bowl, add softened butter, brown sugar and granulated sugar. Beat with a mixer until creamy.
- To the bowl with the butter and sugar mixture, add eggs and vanilla. Beat until light and fluffy.
- To the butter and sugar mixture, add the flour mixture a little at a time and beat the ingredients on low (so that the flour doesn't fly out of the bowl).
- To the bowl, add oats and dried cranberries. With a large sturdy spoon or spatula, mix in the oats and dried cranberries.
- Using a tablespoon, drop the dough on to an ungreased cookie sheet.
- Bake in a preheated oven for 8 minutes or until the cookies are 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).
- Transfer the cookies to a wire rack and let cool before serving.
- Recipe adapted from Quaker Oats Vanishing Oatmeal Raisin Cookies