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Oatmeal Cranberry Cookies

A chewy, delicious morsel, just waiting to be enjoyed with a cold glass of milk.
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Ingredients
  

  • 3/4 cup butter softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon optional
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 3/4 cups all purpose flour
  • 2 cups rolled oats
  • 1 cup dried cranberries OR 1/2 cup cranberries and 1/2 cup raisins
  • 1/2 cup chopped walnuts optional

Instructions
 

  • Preheat oven to 375. In a large bowl beat butter with an electric mixer on medium to high speed for 30 sedans. Add brown sugar, granulated sugar, baking powder, cinnamon, baking soda, and salt. Beat until combined, scraping side of bowl as needed. Beat in eggs and vanilla until combined. Add the flour and beat as much as you can with the mixer, then use a wooden spoon to stir in any remaining flour. Stir in oats, cranberries/raisins and walnuts, if using.
  • Drop dough by rounded teaspoons 2 inches apart onto an uncreased cookie sheet. Bake for 8-10 minutes or until edges are golden brown. Cool on sheet for 1 minutes then transfer to wire rack.

Notes

You can vary this recipe to suit your taste. Go ahead and substitute 1 cup of semi-sweet chocolate chips in place of the cranberries. Or add some walnuts or raisins instead. Almost anything goes with this versatile cookie!
Adapted from Better Homes and Gardens