Oatmeal Cranberry Cookies

I got this great cookie recipe off of foodtv.com some years ago when searching for cranberry recipes. I think dried cranberries make for a better oatmeal cookie than raisins. In the U.S., you can usually find them bulk at Whole Foods or other bulk food suppliers, which is usually less expensive than buying them packaged up by Ocean Spray.

This is the original recipe, though I always add a bit extra salt either as salt or by using salted butter otherwise I find the cookies to be too sweet. I've tried these cookies with dried blueberries, but the cranberries are better.

Oatmeal Cranberry Cookies

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by mounded teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

Yield: 5 dozen small-ish cookies

Comments

[Jennifer]

These cookies look mouth-wateringly-delicious! And you are correct: dried cranberries are way better in oatmeal cookies than raisins.

[Lilly]

Oh, I have been wondering what to do with the dried cranberries I have. Thank you. I will have to post a link to your recipe with a quick write up of the boy's thoughts on how they taste.

[Kitchen Chick]

This is a dependable cookie that always gets raves. I usually substitute in 1/3 cup of whole wheat flour for the same amount of white flour to trick myself that I'm making a healthier cookie. :-)