Oatmeal Cranberry Cookies |
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Ingredients 1/2 pound unsalted butter*
1 1/4 cups brown sugar
1/2 cup sugar
2 large eggs*
2 teaspoons vanilla extract
2 Tablespoons milk
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups dried cranberries
1 1/4 cups brown sugar
1/2 cup sugar
2 large eggs*
2 teaspoons vanilla extract
2 Tablespoons milk
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups dried cranberries
Procedures*You can use equal amounts of applesauce to replace butter. You can also use egg substitute to replace real eggs. I did and cake was great.
Preheat oven to 350 degrees F.
Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk.
In a sparate bowl, combine oates, flour, baking soda, cinnamon and salt.
Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1.5 inches in diameter. Refrigerate until firm.
Slice logs into cookies about .25 to .5-inch thick and bake on parchment-lined cookie sheets leaving 1.5 inches between cookies.
Bake 12 to 14 minutes or until golden brown. Cool on a wire rack. Amount will depend upon thickness of cookies.
Preheat oven to 350 degrees F.
Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk.
In a sparate bowl, combine oates, flour, baking soda, cinnamon and salt.
Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1.5 inches in diameter. Refrigerate until firm.
Slice logs into cookies about .25 to .5-inch thick and bake on parchment-lined cookie sheets leaving 1.5 inches between cookies.
Bake 12 to 14 minutes or until golden brown. Cool on a wire rack. Amount will depend upon thickness of cookies.
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