Thursday, November 27, 2008

Cranberry Oatmeal Raisin Cookies

These were a lifesaver today. My pumpkin fudge didn't set, so I needed something to take to dinner tonight. I just added some Craisins to some oatmeal raisin cookies, and viola.

Cranberry Oatmeal Raisin Cookies

I got this recipe from my Better Homes and Gardens cookbook. Really, anyone who doesn't have the checkered cookbook needs to get it NOW.

-3/4 cup butter, softened
-1 cup packed brown sugar
-1/2 cup granulated sugar
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1/2 teaspoon ground cinnamon (optional)
-1/4 teaspoon ground cloves (optional) (Instead of cinnamon and cloves, I used 1/2 teaspoon pumpkin pie spice)
-2 eggs
-1 teaspoon vanilla
-1 3/4 cups all-purpose flour
-2 cups rolled oats
-1 cup raisins
-1 cup Craisins sweetened dried cranberries

1. In a large mixing bowl beat butter on medium to high for 30 seconds.
2. Add brown sugar, sugar, baking powder, baking soda, and pumpkin pie spice (if using). Beat until combined, scraping sides of bowl occasionally.
3. Beat in eggs and vanilla until combined.
4. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
5. Stir in oats, raisins, and Craisins.
6. Drop dough by rounded teaspoons 2 inches apart onto an ungerased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes, or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.

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