Oatmeal Cranberry Cookies

Oatmeal Cranberry Cookies Recipe

If you're looking for a twist on the basic oatmeal-raisin cookie, this recipe uses dried cranberries instead of raisins.

A few tips:

• Let the butter, eggs and milk come to room temperature before you cream them.
• When creaming the wet ingredients, the longer you mix them, the more air you'll incorporate, giving you a lighter cookie. For a chewier cookie, mix just enough to combine the ingredients.
• If the dried cranberries are hard, you can soak them in a bowl of hot water for about half and hour, then drain them and dry them thoroughly in paper towels before adding them to the dough.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• � lb unsalted butter (2 sticks)
• 2� cups brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 Tbsp whole milk
• 3 cups rolled oats (quick cooking)
• 3 cups pastry flour (or 2� cups all-purpose flour), unsifted
• 1 Tbsp baking powder
• 1� tsp baking soda
• 1 tsp salt (table salt, not Kosher salt)
• 1� cups dried cranberries

Preparation:

1. Let all the ingredients come to room temperature before you begin.


2. Using the paddle attachment of a stand mixer, cream the butter, brown sugar and the salt on low speed.
   
   Note: The longer you cream these ingredients, the more air you'll incorporate, giving you a lighter cookie. If you want a chewier cookie, cream only enough to combine the ingredients.


3. Add the eggs, vanilla and milk and mix until blended.


4. Sift the flour, baking soda and baking powder together into a separate bowl.


5. Combine the oats with the dry ingredients.


6. Add the dry ingredients to wet ingredients and mix until they're combined.


7. Mix the cranberries into the dough.
   
   Note: If the dried cranberries are hard, you can soak them in a bowl of hot water for about half and hour, then drain them and dry them thoroughly in paper towels before adding them to the dough.


8. Preheat oven to 375�F.


9. Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.


10. Using a 1 oz scoop or the equivalent, drop 1 oz balls of dough onto your sheet pan, leaving enough room between them to allow for them to spread.


11. Bake 10-12 minutes or until the edges and bottoms of the cookies are beginning to look golden brown.


12. When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. You can eat them as soon as they're cool enough that they won't burn your mouth. Or if you'll be storing them, make sure they've cooled thoroughly first.
Makes about 60 cookies.

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