"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cranberry Oatmeal Cookies Recipe

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This recipe for Cranberry Oatmeal Cookies, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Goodman - Thoracic Oncology
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, beaten
1 c. cranberries
1 tsp. vanilla extract
1 c. butter, softened
1 c. brown sugar
1 c. white sugar
2 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. ground cinnamon
2 tsp. baking soda
2 c. rolled oats
3/4 c. chopped pecans

Directions:
Directions:
In a small bowl, combine the eggs, cranberries, and vanilla. Cover and chill for 1 hour. Preheat oven to 350 degrees. In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and cranberry mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.

Bake for 10 to 12 minutes until the edges are golden. Allow cookies to cool 5 minutes on baking sheet before removing to a wire rack to cool completely.

Personal Notes:
Personal Notes:
Can be frosted with Paula Deen's brown butter icing for a sweeter treat.

 

 

 

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