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Monday, February 13, 2012

Oatmeal Cranberry Cookies

Colin had his first play date yesterday, so I made some cookies to bring along.  He's lucky enough to have two cousins within 5 months of his age (he's the youngest), and I'm lucky to have two other girls in our family to have mom chats with.

This is one of my fail safe cookie recipes. I almost always have all the ingredients on hand, it only takes about 20 minutes start to finish, and is always delicious.  Borrowed from the lid of the Quaker Oats canister, it's also available online.


Oatmeal Cranberry Cookies
recipe from Quaker Oats

  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 3  cups Oats (quick or old fashioned, uncooked)
  • 1  cup dried cranberries (the original recipe calls for raisins
Preheat oven to 350 degrees.
Cream together the butter and sugars in the bowl of a mixer.
Add in the eggs and vanilla and beat until fully combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.
Add to the mixer and beat on low speed until combined.
Stir in oats and cranberries on the lowest speed.
Portion cookies onto ungreased cookie sheets and bake for 8-10 minutes.
Allow to cool on cookie sheets for one minute, and then transfer to wire racks.

I like to use my cookie scoop for this because it's so easy, you have less waste, and it makes perfect little mini cookies.  The recipe says the yield is 48 cookies.  I have a few more since they are small.

A delicious outcome every time, even though I had to take a break in the middle because my mini helper had a meltdown.  Jon tried to step in, but ended up just eating dough straight from the bowl.  My baking is slightly less organized than it used to be.

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