Last month, I had a few friends over for an impromptu knitting night, and I used that as an excuse to bake up some cookies. Here's my version of a cranberry oatmeal cookie, adapted from an Allrecipes recipe. I like this recipe because it's a bit more heavily spiced than your average oatmeal cookie, so it's especially good around the holidays. I used cranberries because I hate raisins, but you could easily swap them out. I did think these were a tad sweet the last time I made them, so I will likely cut out at least 1/4 c. of the brown sugar for a slightly milder cookie.
1 c. (2 sticks) unsalted butter
1 c. packed brown sugar
1/2 c. granulated sugar
1 tsp vanilla extract
1 c. all-purpose flour
1/2 c. whole wheat flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground cloves
3 c. rolled oats
1 c. dried cranberries
1. Preheat oven to 350 degrees.
2. In a small bowl, combine both flours, baking soda, salt cinnamon and cloves.
3. In your mixer bowl, cream butter and both sugars together until light and fluffy.
4. Add eggs, one at a time, scraping down the bowl in-between each addition. Add vanilla and combine.
5. Add flour mixture and mix on low until just combined.
6. Add oats and cranberries and stir to combine.
7. Drop rounded tablespoons onto a parchment-lined cookie sheet. Bake 10-12 minutes or until golden around the edges. Do not overbake. Allow to cool on cookie sheet for about 2 minutes before transferring to cooling rack.
I can't quite remember since it's been a while, but I think this makes about 4 dozen cookies.