One of my favorite cookies is oatmeal cookies. Whether they have chocolate chips in them, raisins or cranberries! I happened to find a bag of cranberries laying unused at home and thought, how opportune!
Preheat your oven to 350 and line your baking sheets with parchment paper!
Cream the butter, sugar and salt. Then beat in the eggs!
Now mix in the oatmeal!
Then mix the cranberries [or whatever you’d like to be in them] in! Spoon balls of the dough on your prepared pan and bake for 20 minutes. Let the Cookies cool for 10 minutes before eating.
CRANBERRY OATMEAL COOKIES
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup packed dark-brown sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 2 cups quick-cooking oatmeal (not instant)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon freshly ground nutmeg
- 1/2 cup cranberries
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
- In a large bowl, using a spatula, cream together butter, sugar, and salt. Add egg, vanilla, and 1/4 cup water; mix until well combined.
- In another large bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda, and nutmeg. Fold into the butter mixture until well combined. Add cranberries and stir until well combined.
- Using a 1 1/2-inch ice cream scoop, scoop out cookie dough onto prepared baking sheets, about 1 1/2 inches apart. Transfer baking sheets to oven, and bake until edges begin to brown, about 20 minutes. Let cookies cool on baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Before I leave you guys, I just wanted to share something I think is really cool. Since we’re on the post about one of my favorite types of cookies, I thought it would be appropriate to share a photo of one of my favorite cupcakes [red velvet cupcakes!] made by Grace.