Something for everyone…

I’ve spoken of my love for chocolate, but you also know from reading my previous blog entries that I love warm spicy flavors too! Sometimes there is nothing like a good oatmeal cookie. Yummmm… Most oatmeal cookies I find has raisins in it, which are definitely tasty, but I substitute dried cranberries in my oatmeal cookie recipe which makes these little bad boys absolutely divine!

The trick with oatmeal cookies is that you have to melt the butter in order to create the perfect marriage between the dough and the oats. Another tip is popping the dough into the refrigerator for at least 30 minutes before you scoop out the small mounds of heaven onto your baking sheet, this will give the cookies a better chance in not becoming too runny while being baked.

Oatmeal Cranberry Cookies

Yields: Approximately 22 cookies

Prep Time: 45 minutes

Cook Time: 12 minutes (watch carefully)

Ingredients:

• 3/4 Cup Unbleached All Purpose Flour
• 1 ½ Cups Rolled Oats
• ½ tsp Baking Soda
• 1/8 tsp Salt
• ½ tsp Crushed Cinnamon
• 1/8 tsp Freshly Grated Nutmeg
• ½ Cup (1 stick) Softened Unsalted Butter
• ¼ Cup Organic Granulated Sugar
• ½ Cup Light Brown Sugar
• 1 Brown Cage Free Egg
• ½ tsp Good quality Vanilla Extract
• 1 Cup Dried Cranberries

Directions:

1. Preheat Oven to 350 degrees
2. Grease (or use SilPats) cookie baking sheets
3. Sift flour, baking soda,  salt, nutmeg, and cinnamon in a medium-sized bowl
4. Beat sugar, butter, and brown sugar till creamy
5. Add egg & vanilla to butter & sugar mixture
6. Gradually add flour mixture to wet mix and blend well
7. Fold rolled oats and dried cranberries into batter
8. Cover dough with plastic wrap and place in refrigerator for at least 30 minutes
9. Place small mounds (about 1 Tb.) of dough on baking sheets. TIP #1: it’s best to use a cookie dough scooper for consistent sized cookies. TIP #2: Form the mounds into perfectly shaped balls – this helps your cookies maintain their quintessential cookie shape and not turn out like running messes on your baking dish 🙂
10. Bake for 12 minutes or until cookies look slightly under done
11. Allow to cool for a couple of minutes on baking sheet then transfer to a wire rack to cool all the way