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Sunday, January 24, 2016

CRANBERRY OAT COOKIES...Take a Break From the Cold




Shoveling out from under a snowstorm is what you make of it. It can be nothing but a cursing with every shovelful or it can be a steady, take your time, meditative type of chore. Whatever it may be, there is little else more motivating than to know that when you're done you can leisurely sit and enjoy a plate of homemade cookies.

This recipe comes from Taste of Home magazine, sent in by Heather Breen
With the addition of oats and dried cranberries, it is a tasty, a bit healthy cookie, crunchy on the outside, chewy on the inside.


CRANBERRY OAT COOKIES

Mix these three ingredients together in a large bowl:
1 1/4 cup packed brown sugar
1/2 cup sugar
2/3 cup oil of choice, the recipe called for canola

Beat in:
2 eggs
2 tbsp milk
1 1/2 tsp vanilla

Combine and sift together in another medium size bowl:
2 1/2 cups quick-cooking oats
1 3/4 cup all-purpose flour or you can divide that up with wheat or oat flour

1 tsp baking soda
1 tsp salt

Gradually add the flour mixture to the sugar mixture.
Stir in:
1 cup dried cranberries

Drop by teaspoonfuls onto a greased baking sheet.
Bake at 375 degrees F for 10 minutes.
Only let cool about 3 minutes and then remove to a wire rack. If cookies remain on pan too long they will stick.

This batch makes about 4 dozen