Cranberry Oatmeal Cookies

Sometimes I just seriously need a cookie, and nothing store-bought will (ever, really) do. If it's not homemade the texture will be off or they'll be too sweet or the nuts will be chopped so small they're non-existent. And if they're oatmeal cookies from the store they'll be filled with ... raisins. Say it with me now: ewwww. The only oatmeal cookies I like are the homemade kind because they're filled with everything but raisins if they're coming out of my kitchen. In this case I filled my oatmeal cookies with cranberries, which I love because of their tart, cheek-tingling flavor. (I also had several boxes of cranberries to get rid of because a certain toddler in my house refused to eat the "treats" his father so graciously bought him at the store. But I digress.)

What do you like in your oatmeal cookies?

Cranberry-Oatmeal Cookies
Adapted from Lick the Bowl Good
Makes a couple of dozen large cookies
Printer-friendly version

Ingredients
1 cup unsalted butter, softened
1 cup sugar
1/2 cup brown sugar, packed
1 large egg
2 teaspoons vanilla
1 2/3 cup all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
Dash of nutmeg
1 1/2 cup oats
1 cup dried cranberries

Directions
1. Preheat oven to 350 degrees. Prepare two cookie sheets with parchment paper.
2. In a large bowl, cream butter and sugars. Add egg and beat well. Add vanilla and beat well.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to wet ingredients and mix well.
4. With a wooden spoon stir in oats and cranberries.
5. Scoop large balls of dough onto cookie sheets. (I used my large cookie-dough scoop, and it holds about two tablespoons of dough.)
6. Bake 10 to 12 minutes, or until edges are just golden. Do not overbake. Remove from oven and cool on sheets for a couple of minutes before moving cookies to racks to cool completely.

Pin It