Prep 30 mins
Cook 18 mins
I found this recipe in Martha's 2001 Holiday Cookies magazine and have been making it every Christmas since. It is among my most requested cookies during the holiday season. (*Prep time does not include chill time)
- 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
- 3 tablespoons milk
- 2 large eggs
- 1 cup unsalted butter, room temperature
- 1 cup light-brown sugar, packed
- 1⁄2 cup granulated sugar
- 3 cups old fashioned oats
- 1 cup dried cranberries
- 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 the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Preheat the oven to 350 degrees. Line several baking sheets with parchment paper and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch diameter rounds.
- Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
Excellent cookies. You must follow the instructions exactly and put the dough in the fridge over night. Then roll the cookies as stated. That is when the cookies came out moist/chewy on the inside and crispy on the outside. Keeper recipe. Thanks for posting it.
I have also been using this recipe since 2001 - I make it every year for Christmas with the cranberries, and then use chocolate chips for the rest of the year. I also alternate whole wheat flour, and add in a tablespoon of ground flax meal to up the nutrition factor.
One of my favorites from that Martha Stewart magazine and requested often by friends and family. I sub a package of Trader Joe's Dried Mixed Berries for the Cranberries. Simple recipe that travels well and is perfect for outdoor Summertime events! Thanks for posting!