Oatmeal Cookies With Raisins and Cranberries |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I adapted this recipe for my husband who adores oatmeal cookies. I added dried cranberries and chopped nuts to make them a little healthier. I used a scoop to make them today and I ended up with 43 cookies instead of 48. When I used a tablespoon, I ended up with 48 cookies. Ingredients:
1 cup butter, softened |
1 cup brown sugar, firmly packed |
1/2 cup granulated sugar |
2 eggs |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
3 cups quick quaker oats or 3 cups old-fashioned quaker oats, uncooked |
1 cup chopped walnuts or 1 cup pecans |
1 cup raisins |
1 cup dried cranberries |
Directions:
1. Heat oven to 350°F
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats, walnuts or pecans, cranberries and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
9. Makes about 4 dozen.
10. Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
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