Cranberry oatmeal cookies
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | All purpose flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ½ | cup | Old-fashioned rolled oats |
| 1 | 1/2 sticks (6 ounce.) | |
| Unsalted | ||
| Butter, softened | ||
| ⅔ | cup | Granulated sugar |
| ⅔ | cup | Light brown sugar |
| 1 | large | Egg, lightly beaten |
| 1 | teaspoon | Pure vanilla extract |
| 2 | cups | Pecan pieces (about 8 |
| Ounce.) | ||
| ⅔ | cup | Dried cranberries (about 4 |
| Ounce) | ||
Directions
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour, salt and baking soda. Stir in the oats. In a medium bowl, using an electric mixer, cream the butter with the granulated and brown sugars until light and fluffy. Add the egg and beat until thoroughly incorporated. Scrape down the sides with a rubber spatula and beat for another 30 seconds. Using the spatula, fold in the flour/oatmeal mixture until completely incorporated. Mix in the pecans and cranberries.
2. Line 2 cookie sheets with parchment paper. Form the mixture into balls about 1-¼ inches in diameter. Place the balls about 3 inches apart on the cookie sheets.
3. Bake the cookies for 10 - 12 minutes, or until golden brown and lacy.
Let cool completely on the cookie sheets. Using a metal spatula, transfer the cookies to a plate. The cookies will keep for up to 1 week in an airtight container, or one month in the freezer. Makes about 4 dozen cookies.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Sep 15, 1998