Cranberry Oatmeal Cookies

This week, instead of posting a weekly menu, how about I post several cookie and dessert recipes? Building on the few recipes I posted around the holidays last year, let’s start this year’s cookie baking with a favorite – the chewy oatmeal cookie. I have made these cookies many times before with varying inclusions – raisins, chocolate chips, dried cranberries, etc and they are always a hit. These cookies are warmly spiced and subtly sweet, perfect for any time of the year. When paired with a cup of coffee or tea, it is a wonderful way to give yourself (or a guest) a tasty homemade treat. I like them and I believe you will like them too!

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Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 24

Ingredients

½ cup (1 stick) butter, softened
¼ cup plus 2 tbsp firmly packed light brown sugar
¼ cup granulated sugar
1 Egg
½ tsp vanilla extract
¾ cup all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp salt (optional)
1½ cup uncooked oats
½ cup dried cranberries

Instructions

Heat oven to 350°F.
In a medium bowl, whisk together flour, baking soda, salt, and spices then set aside.
In a large bowl, beat butter and sugars together on medium speed of electric mixer until creamy.
Add egg and vanilla and beat well.
Add flour mixture to butter mixture, mix until well combined.
Stir in oats and cranberries.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 15 minutes or until a light golden brown.
Cool 1 minute on cookie sheets before removing to a wire rack to cool completely.
Store tightly covered.

Notes

This recipe is a variant of the Quaker Oats Vanishing Oatmeal Raisin Cookie recipe.

Heat oven to 350°F. In a medium bowl, whisk together flour, baking soda, salt, and spices then set aside. In a large bowl, beat butter and sugars together on medium speed of electric mixer until creamy.

Add egg and vanilla and beat well.