Today’s recipe will be for my favorite cookie: an improved version of my future mother-in-law’s cranberry oatmeal cookies.
What You’ll Need:
- 1/2 Cup (1 stick), softened
- 3/4 Cup firmly packed brown sugar (I like to do a 1 to 2 ratio of dark to light)
- 1/2 Cup granulated sugar
- 2 Eggs
- 1 Tablespoon vanilla extract
- 1-1/2 Cup(s) all-purpose flour
- 1 Teaspoon Baking Soda
- 1 good dash of ground cinnamon (I like my cinnamon okay)
- 1 Teaspoon of Nutmeg
- 1/2 Teaspoon salt (leave out if you use salted butter)
- 3 Cups of Quaker Oats, uncooked.
- 1 to 1-1/2 Cups of dried Cranberries (to your preference)
How You Make It:
Pre-heat oven to 350 Fahrenheit (176.67 Celsius).
(Begin making the cookies, but realize you misread your recipe and mixed up the amounts of flour and oatmeal and have to start over after wasting your favorite Vietnamese cinnamon).
In large bowl, beat softened butter and the two sugars together (if you use an electric mixer, use medium speed).
Add eggs and vanilla to the same bowl; beat together well.
In a separate bowl, combine flour, baking soda, cinnamon and nutmeg; mix well. Slowly add wet ingredients to the bowl and combine. Add oats and mix well (it’ll be really hard to mix, but power through), then once combined, add cranberries and mix once more.
Drop dough onto greased cookie sheets, I like to use a melon baller but a spoon or a tablespoon works the same.
Bake 8 to 10 minutes or until light golden brown and firm. Cool 1 minute on cookie sheets; remove to wire rack.
Store in tightly lidded tubberware bowl or ziplock bags.