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Oatmeal Cranberry Cookies
Wiesman Family, Needham, MA
“We love these chewy cookies with just the right amount of sweetness.”
Laura Wiesman
INGREDIENTS Makes 36 cookies
1 cup (16 tablespoons) unsalted butter, softened
1 cup packed dark brown sugar 3⁄4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
3 cups old-fashioned rolled oats
1 1⁄2 cups dried cranberries
3⁄4 cup chopped walnuts, pecans or macadamia nuts (optional)
PREPARATION
44 – TASTE OF HOME
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Preheat oven to 350°F. Line 3 baking sheets with parch- ment paper.
In the bowl of a stand mixer fitted with the flat beater attachment, beat the butter and sugars on medium speed until fluffy. Add the eggs and vanilla and beat until combined.
Add the flour, baking pow- der, cinnamon and salt
and mix on low speed until incorporated. Add the oats, cranberries and nuts, if us- ing, and mix until combined.
Drop 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 1 1⁄2 inches apart. Bake until lightly browned, 12 to 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool com- pletely.