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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a Hannah Swensen recipe direct from The Cookie Jar in Lake Eden, Minnesota to you :) Also note if you can't find the cranberries or want to try something different you can substitute any chopped dried fruit like dates, apricots or peaches! Also this recipe makes a ton of cookies, they freeze well if you roll them in foil and put them in a freezer bag. Ingredients:
2 cups melted butter (4 sticks) |
2 cups brown sugar |
2 cups white sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
4 eggs, beaten |
2 teaspoons vanilla |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
4 cups flour |
3 cups dried sweetened cranberries (craisins are what i use) |
3 cups rolled oats (uncooked oatmeal) |
Directions:
1. Place rack in middle position.
2. Preheat oven to 350°F
3. Melt butter in large microwave-safe bowl.
4. Add sugars and let cool a bit.
5. Add eggs, backing powder, baking soda, salt, vanilla and spices. (Add eggs last when adding these ingredients to help cool off the butter further, you don't want to cook the eggs).
6. Add flour and mix.
7. Then add the cranberries and oats and mix everything up. (The dough will be quite stiff).
8. Drop by teaspoon onto a greased cookie sheet, 12 to a sheet.
9. Bake at 350°F for 12-15 minutes.
10. Cool on cookie sheet for 2 minutes.
11. Remove to cooling rack until cool.
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