Is there anything better than a soft, flavorful cookie fresh from the oven, served with a glass of milk or cup of tea? These cookies fit the bill. Unfortunately, they happened to come out of the oven right around lunchtime today, which means I had four oatmeal-cranberry cookies for lunch. (Shh…don’t tell my kids.) Hey now, don’t judge me – you know you’ve done it, too. Besides, these have oatmeal and cranberries. That makes for a lunch of champions. Right?
I’ve showed you my nifty little nutmeg grinder before, right? Well, here it is again. I love my grinder! If you don’t have one of these, grate fresh nutmeg on a rasp (you know, one of those skinny graters). You promise to use fresh nutmeg. Okay, pinky swear.
Whisk together these dry ingredients with a whisk.
In a large bowl, beat 1/2 pound (2 sticks) unsalted butter with a hand-mixer (or by hand if you want a little extra exercise) until the butter is creamy.
Add 1 cup granulated sugar…
…and 1 cup packed brown sugar.
Beat until the mixture is creamy and fluffy, about 3 minutes.
Add 2 eggs, one a time, beating after each addition.
Stir the flour mixture into the butter/sugar mixture with a wooden spoon until combined.
Stir in 3 cups rolled oats and 1 1/2 cups dried cranberries. You can also use raisins or dried cherries.
Scoop out 2 tbsp of the dough at a time, form into a ball, and put on the parchment paper.
When I make cookies, I can’t do without my mini ice cream scoop. It scoops out balls that are just about 2 tbsp. Perfect!
Place the balls about 2 inches away from each other on the parchment paper.
Bake the cookies until the edges turn golden brown. The original recipe calls for 22-25 minutes. My cookies only took 16-18 minutes. Maybe it’s the altitude. Halfway through baking, switch the positions of the baking sheets, plus turn them around (what was the front is not the back and vice-versa).
After removing the cookies from the oven, let the cookies cool on the cookie sheets for 2-3 minutes and then slide the parchment papers, with the cookies on them, onto cooling racks. Repeat with the rest of the dough. I was able to re-use the parchment paper for the next batches.
Okay, now eat one. Quick – before your kids see them.
Oatmeal & Dried Cranberry Cookies