These are a cookie staple for me. A few years ago, my Dad was telling me about a cookie he had tried and loved. And then he asked me if I could make them. After some careful searching, I located an Oatmeal Cranberry recipe from the Food Network, submitted by Beth Setrakian. I haven't done anything to change it. The recipe is always good, comes out consistent and delicious. The difference between the cranberries and regular raisins in the oatmeal cookie is a sweetness that just lingers in your mouth. I've also used chopped dried apricots in this recipe, which were delicious, but the sweetness factor was dialed down a bit. The texture is nice and soft, but there is still a nice, crunchy edge.
Oatmeal Cranberry
1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups rolled oats
1 cup dried cranberries
Preheat oven to 350 degrees F. Cream butter and sugars until fluffy. Add eggs and vanilla and beat until combined. In a medium bowl, combine all dry ingredients. In batches, add dry ingredients to creamed mixture, stirring well to incorporate. Add dried cranberries.
On a parchment or Silpat lined baking sheet, drop by spoonfuls (I use a small cookie scoop) about 2 inches apart.
Bake about 10 to 12 minutes, or until lightly golden. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking. Cool on cookie sheet for a few minutes, then move to complete cooling on rack.
Happy Baking,
The Cookie Princess
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