Molasses Oatmeal Cranberry Cookies |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Always room at my house for another oatmeal cookie. Ingredients:
16 tablespoons cool unsalted butter, cut into chunks, plus additional |
unsalted butter, for greasing the baking sheet |
2 1/4 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 1/2 cups sugar |
6 tablespoons unsulphured molasses |
2 large eggs, at room temperature |
2 teaspoons vanilla extract |
3 cups rolled oats (do not use quick cooking) |
2 cups dried cranberries |
Directions:
1. Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
2. In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
3. Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
4. Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
5. Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
6. Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
7. Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
8. Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
9. Gently flatten the mounds a little with your hand or a rubber spatula.
10. Bake 12-14 minutes, until brown but still pliable and soft.
11. Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
12. Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
13. **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.
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