Oatmeal & Dried Cranberry Cookies
It's hard to resist any kind of cookies, such as these ones. They were buttery and delicious. Cranberries added some delicious sourness and sweetness, which perfectly balanced with the oatmeal cookies. Next time I may add some walnuts or even chocolate chips to give it a new twist.
Yield
48 servingsPrep
30 minCook
15 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
brown sugar
|
*
|
| 1 | cup |
butter
room temperature |
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 4 | cups |
rolled oats
raw |
|
| 1 | cup |
cranberries, dried
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 177 | ml |
brown sugar
|
*
|
| 237 | ml |
butter
room temperature |
|
| 2 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 946 | ml |
rolled oats
raw |
|
| 237 | ml |
cranberries, dried
|
*
|
Directions
Cream butter and sugars, beat in eggs and vanilla until smooth.
Stir in flour, oats and cranberries.
Shape dough into 2 inch balls, place on greased baking sheets and flatten slightly.
Bake at 325℉ (160℃) until lightly browned, about 12 to 15 min.
Remove and cool on wire racks.
