Oatmeal Cranberry Cookies

• Vegetarian

• Produce

  • 1 cup Cranberries, dried

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 3 cups Oats, old fashioned

• Baking & Spices

  • 2 tsp Baking soda
  • 1 1/2 cups Bob's red mill all purpose white flour, Organic Unbleached
  • 3/4 cup Brown sugar, packed
  • 2 tsp Vanilla extract
  • 3/4 cup White sugar

• Dairy

  • 1 1/2 cups Butter, salted

Found on honeyandbirch.com

Description

Ingredients

• 1 1/2 cups Bobs Red Mill Organic Unbleached All Purpose White Flour
• 2 teaspoons baking soda
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 1/2 cups salted butter, softened
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups old fashioned oats, uncooked
• 1 cup dried cranberries

Directions

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside. In a small bowl, combine the flour and baking soda and whisk together. In the bowl of a stand mixer, cream the white sugar, brown sugar and butters together until smooth. Add the eggs, one at a time, until mixed in. Add the vanilla extract, then reduce speed to low. Gradually beat in the flour mixture until just combined. Stir in the oats and cranberries until wet. Measure rounded tablespoons of dough and place them on your prepared cookie sheets about 2 inches apart. Bake for 12 minutes, or until the tops are golden. Remove from oven and allow to cool for 2 minutes, then transfer to a wire rack to cool. Makes 48-54 cookies.
• Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
• In a small bowl, combine the flour and baking soda and whisk together.
• In the bowl of a stand mixer, cream the white sugar, brown sugar and butters together until smooth. Add the eggs, one at a time, until mixed in. Add the vanilla extract, then reduce speed to low. Gradually beat in the flour mixture until just combined. Stir in the oats and cranberries until wet.
• Measure rounded tablespoons of dough and place them on your prepared cookie sheets about 2 inches apart. Bake for 12 minutes, or until the tops are golden. Remove from oven and allow to cool for 2 minutes, then transfer to a wire rack to cool.
• Makes 48-54 cookies.

Nutrition