Oatmeal Cranberry Cookies

Preheat oven to 350º and line a cookie sheet with parchment paper (this may be reused for baking more than one batch and your cookie sheet stays clean). I mix all cookies by hand because I think it really makes a more tender dough.


1 stick margarine or butter at room temperature. If margarine make sure that it has at least 60% fat content.

1/2 cup granulated sugar

1 cup brown sugar NOT packed in a measuring cup

Cream above ingredients until well incorporated and fluffy then add and mix:


1 large egg (also at room temperature)

1/2 t. vanilla


Mix dry ingredients:

1/2 scant t. baking soda

3/4 c. all-purpose flour (Note: I made these on a humid day and needed 1 cup flour)

1 c. old fashioned oats (not instant - the ones that take about 5 minutes to cook)


Add to the 'liquid' mixture to form a fairly stiff dough.


Chop about 1/3 c. craisins (dried cranberries) and mix into the dough. There should be enough so that every cookie has a few pieces of the fruit.


Drop by rounded teaspoons on cookie sheet about 1 1/2 - 2 inches apart.


Bake for about 12 minutes until the bottom is lightly browned and you can smell the cookies ... if you time the first batch all batches will be consistently baked and not too dark.


Remove to cooling racks and cool completely. Keep well in a tin or plastic container.

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