Cranberry Oatmeal Cookies
One of our favorites. Sure they are cookies – but they are so good they sometimes make a meal! This is a short cooking-only segment.
Sarah has cooked these with all purpose flour and with gluten free flour this week. Because the first batch, gluten free, was eaten in two days and we wanted more!
1 1/2 cups all purpose flour (Optionally Gluten Free baking flour)
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1 cup dried cranberries
3 cups uncooked old fashioned oats
1 cup softened butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, and cranberries.
Stir together well, then add oats
In a large bowl, beat butter and sugars with mixer until light and fluffy.
Add eggs. Mix well.
Add vanilla. Mix well.
Add flour mixture. Fold in until well combined.
Drop tablespoons of dough onto ungreased cookie sheet, 1 inch apart.
Bake about 14 minutes or until golden brown.
Cool on pan 2 minutes.
Transfer to wire rack to cool completely.