Chewy Cranberry Oatmeal Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 1/2 c. old-fashioned oats
1 c. unsalted butter, softened
1 c. firmly packed brown sugar
1/2 c. granulated sugar
2 large eggs
1 Tbsp. honey
2 tsp. pure vanilla extract
1 1/3 c. dried cranberries
1 c. white "morsels" or white chocolate chips
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Directions: |
Directions:Preheat oven to 350. Cover cookie sheets with parchment paper.
Whisk together flour, baking soda, salt, and cinnamon in a medium bowl; stir in oats. Set aside.
Beat together butter and both sugars with an electric mixer at medium-high speed until pale and fluffy. Beat in eggs one at a time. Add honey and vanilla; beat until blended. Add the flour mixture in two additions, beating until just combined. Stir in cranberries and white morsels.
Drop the dough by heaping tablespoons about 2 inches apart onto parchment-covered cookie sheets: 12 per sheet. Bake until the centers of the cookies are soft, about 9-11 minutes. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely. |
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Number Of
Servings: |
Number Of
Servings:about 5 dozen cookies |
Preparation
Time: |
Preparation
Time:Just over an hour |
Personal
Notes: |
Personal
Notes: I placed the butter, sugar, eggs, honey, vanilla in a large bowl altogether and mixed well. The cookies seemed fine even with this shortcut. Because these cookies are "chewy" and spread during baking, you may need to compact them somewhat while they are cooling on the baking sheet. If you prefer a less chewy cookie, you may increase the flour to 2 cups.
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