Recipe: Oatmeal Cranberry Cookies
Description: A chewy oatmeal cookies with cranberries, instead of raisins, delicious, freeze well, and easy to make
Ingredients: [{"text": "1 cup butter, softened"}, {"text": "1 cup white sugar"}, {"text": "1 cup packed dark brown sugar"}, {"text": "2 eggs"}, {"text": "1 teaspoon vanilla extract"}, {"text": "2 cups all-purpose flour"}, {"text": "1 teaspoon baking soda"}, {"text": "1 teaspoon salt"}, {"text": "1 1/2 teaspoons ground cinnamon"}, {"text": "3 cups quick-cooking oats"}, {"text": "1 cup dried cranberries"}]
Instructions: In medium bowl, cream together both sugars and the butter. Beat in eggs one at a time, and then stir in vanilla.
Combine all dry ingredients. Stir into the creamed mixture. Mix in the oats. Add the cranberries. Cover and chill dough for an hour or more.
Preheat oven to 375. Grease cookie sheets. Roll the dough into balls, place 2 inches apart on cookie sheets.
Bake 8-10 minutes. Allow to cool on baking sheet for 5 minutes before transferring to rack.
These cookies freeze incredibly well.
