Oatmeal and dried cranberry cookies

Yield: 30 Servings

Measure Ingredient
¾ cup Sugar
¾ cup Brown sugar
1 cup Butter; room temp
2 \N Egg
1 tablespoon Vanilla extract
1½ cup Flour
2 teaspoons Baking soda
1 teaspoon Salt
4 cups Oats, rolled (raw)
1 cup Cranberries; dried

Cream butter & sugars, beat in eggs and vanilla until smooth. Stir in oats and cranberries. Shape dough into 2 inch balls, place on greased baking sheets and flatten slightly. Bake at 325 until lightley browned, about 12-15 min. Remove and cool on wire racks Posted to MC-Recipe Digest V1 #180 Date: Fri, 02 Aug 1996 09:29:35 +0000 From: Cheryl Gimenez <clgimenez@...> NOTES : This is a big hearty cookie with ample oats so they'll travel well without crumbling. Store in airtight containers up to one week or freeze for another time.

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