- Written by Madelaine Bullwinkel
OATMEAL COOKIES WITH DRIED CRANBERRIES
Ingredients for 4 dozen cookies:
2-1/2 cups rolled oats
¾ cup unsalted butter (6 ounces)
¾ cup brown sugar
½ cup sugar
2 large eggs
1 teaspoon vanilla extract or paste
2 cups whole wheat or white flour
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground coriander
1-1/2 cups dried cranberries
Directions:
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Preheat the oven to 350 degrees. Spread the oats on a sheet cake pan and toast for 15 minutes stirring several times to expose both sides of the flakes. Remove and let cool.
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Sift together the flour, baking powder and seasonings. Set aside.
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Beat butter with sugars until fluffy. Work in the eggs, one at a time, and then the vanilla. Stir in the dry ingredients ½ cup at a time. When the batter is well blended, fold in the oats and cranberries
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Butter or line the sheet pan with parchment or Silpat non-stick liner. Scoop out generous tablespoons of dough and flatten them gently with a fork on the sheet. Bake for 15 minutes, until lightly browned.