“Do you have a good oatmeal cookie recipe?,” my friend asked. “Why yes, yes I do,” I replied. “Forget the raisins. Cranberries are the way to go. Have you ever done that?,” he said.
Hmmm, no I hadn’t. My go to oatmeal cookies either are made with cinnamon or chocolate chips. I’m not a huge raisin fan, but also haven’t tried cranberries.
Since this was his favorite type of cookie, and I was making them for him, I thought I should give it a shot. They turned out super yummy! If you don’t like cranberries or raisins, substitute with semi sweet chocolate chips. Mmmmmm!
Cranberry Oatmeal Cookies
- 1/2 cup plus 6 tbsp butter, softened
- 2/3 cup brown sugar, firmly packed
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 cups quick oats (you can also use rolled oats. It will add a bit more texture)
- 1 1/2 cup dried, sweetened cranberries
Preheat your oven to 350 degrees. Cream the butter and sugars together in a large mixing bowl until fluffy and smooth. Beat in eggs and vanilla. Add flour, baking soda, and salt. Stir until smooth. Then stir in oats. Fold in cranberries.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 8 minutes until golden on the edges, but just set in the middle. Allow to cool for two minutes and remove cookies from the cookie sheet onto a cool surface. Resist the urge to shove five into your mouth like I do.
Makes approximately 3 dozen cookies.
Variations: Substitute raisins for the cranberries. Feel free to add 1 tsp of cinnamon if you like. If you like oatmeal cookies with nuts in them, stir in one cup of your favorite chopped nuts (pecans are great) at the same time you stir in the cranberries.