Every Christmas I bake Crunchy Cranberry Oatmeal Cookies.
I give both my Daddy and my Father-in-Law their own special tin, and keep plenty on hand for Stan and me. My dads know they can return the tin and it will be refilled!
I usually bake the first batch at Thanksgiving or the first week of December, but I'm getting a bit of a late start this year...schedules happen.
I thought I'd share the recipe since it is a season of giving.
Enjoy!!
Crunchy Cranberry Oatmeal Cookies
based on a recipe from Lifetime Entertainment Services (1997)
Ingredients:
Note: make sure you have parchment paper
Group 1
2/3 cup flour
1/2 tsp salt (omit if using salted butter)
1/2 tsp baking soda
1/2 tsp cinnamon (optional)
1/2 cup old fashioned rolled oats
Group 2
6 oz (1-1/2 sticks) unsalted butter, soft
2/3 cup sugar
2/3 cup light brown sugar
1 egg, slightly beaten
1 tsp vanilla extract
2 cups pecan pieces (optional)
2/3 cup dried cranberries or raisins
Instructions:
Preheat oven to 350°F.
Line baking sheets with parchment paper.
In a small bowl, whisk together Group 1 ingredients. Set aside
In medium bowl, using a mixer, cream together soft butter with the two sugars until light and fluffy. Add the egg and beat until thoroughly incorporated. Scrape down the bowl with rubber spatula and beat for another 30 seconds. Beat in the vanilla
Fold the flour mixture into the butter mixture, incorporating completely. Fold in the pecans and cranberries or raisins. The batter will be very soft
Form the mixture into little balls about 1 inch in diameter. Place the balls on the parchment lined baking sheet about 3 inches apart (theses cookies spread!)
Bake for 10-12 minutes, until the cookies are golden brown. They will have a lacy, bumpy appearance.
Cool completely on the prepared trays. Use a metal spatula to release the cookie underneath and transfer to a rack
Store in a air tight container.
Serve with your favorite hot beverage or a glass of milk!
