Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Sugar |
| ¾ cup | Brown sugar |
| 1 cup | Butter; room temp |
| 2 | 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.