With apologies to Carren for taking so long to post this...
Winter days roll around and I can't think of anything better than cranberries. Fresh or dried, these ruby fruits make my mouth pucker and smile at the same time with their tart and sweet flavors. So cranberry oatmeal cookies, to me, are one of the best treats of the holiday season.
Ingredients:
10Tb butter
2/3 cup packed brown sugar
1Tsp vanilla extract
2 eggs
1 and 1/2 Tsp baking soda
Pinch of Salt
1 and 2/3 cup whole wheat flour (King Arthur's is widely available in most grocery stores)
1 cup rolled oats
2 cups dried cranberries
First, preheat the oven to 350 degrees F. Beat together the butter and sugar, then add vanilla and eggs and blend until all of the ingredients are thoroughly combined and the mixture is smooth. In a separate bowl, sift together your dry ingredients (baking soda, salt, and flour). Slowly add the dry ingredients to the wet ingredients, 1/3 at at time, and mix until combined. Add the oats, mix, and once they have been distributed evenly add the cranberries. Give everything a few final stirs to spread the cranberries throughout the mixture.
Scoop out small dough balls from your bowl, rolling them between your hands to make them slightly smaller than ping pong balls, and place them on an unlined, ungreased cookie sheet. Put the sheet in the center oven rack and bake for 7 to 9 minutes, or until the cookie tops begin to look brown and toasty. Cool on a baker's rack and enjoy!
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