|Name:||Oatmeal Cranberry Cookies||Contributor:||Ed Gardner|
|Description:||Adapted from Smitten Kitchen. Makes 24 medium-large sized cookies.||Posted:||2012-12-07|
|Key words:||oatmeal cranberries||Category:||Desserts|
1/2 cup pourable Splenda or granulated sugar
2/3 cup dark brown sugar
1/2 cup melted butter or margarine
1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp baking soda
3/4 cup flour
3/4 cup dried cranberries
1 2/3 cup rolled oats
|Preparation:||Preheat oven to 350 F and ready two ungreased cookie sheets.
Melt measured half cup of butter (one stick) in the microwave until soft, ~15 seconds. In a large mixing bowl, mix egg, sugar (or Splenda), brown sugar, butter, vanilla, salt, cinnamon, and baking soda, stirring until smooth. Add flour and dried cranberries and mix. Finally, mix in rolled oats.
Using tablespoon sized lumps of dough, place 12 cookies per sheet, to fill two sheets; dough will melt, spread, and flatten into a thin crispy cookie, so don't crowd them together more than 3x4 per sheet. Cook ~10 minutes on single layer cookie sheet, or ~15 minutes on double-layer insulated ones, or until cookies turn uniformly medium brown. Lighter = chewier, darker = crisper. Allow to cool ~2 minutes then remove from baking sheets with a thin frying spatula and place on paper towels on countertop to cool.