Recipe by grandma2969
This recipe was from her holiday issue in 2001. Outstanding cookie other dried fruit may be used.
Top Review by Ariella
You refrigerate oatmeal cookies is because cold dough spreads more slowly in the oven so the cookie is thicker and more moist. In this case, it has nothing to do with the thickness of the dough.
- 2 cups all-purpose flour
- 1⁄2 teaspoon table salt
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 1⁄2 lb butter, room temperature, unsalted
- 1 cup packed light brown sugar
- 1⁄2 cup granulated sugar
- 3 cups old fashioned oats, uncooked
- 1 cup dried cranberries
Directions See How It's Made
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder and baking soda; set aside.
- In a small bowl, whisk together the vanilla, milk and eggs; set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy.
- Reduce speed to low, gradually add milk mixture and beat well.
- Add the flour mixture, and beat until just combined. Remove bowl, from the electric mixer and stir in oats and cranberries. Place dough in the refrigerator until firm, about 2 hours, or overnight.
- Preheat oven to 350°.
- Line several baking sheets with parchment paper; set aside.
- Shape 2 tbsp of dough into a ball, place on one of the prepared sheets.
- Repeat with remaining dough, placing 3-inches apart.
- Press the bottom of a glass to flatten the dough into 2" diameter rounds.
- Bake until golden but still soft in center.16-18 minutes -- rotating halfway through.
- Remove from oven, transfer with parchment paper to wire rack to cool. Store in an airtight container at room temperature up to 1 week.