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Food & Drink

Chewy Oatmeal-Cranberry Cookies

Hey there, time traveller!
This article was published 22/12/2011 (1593 days ago), so information in it may no longer be current.

Thanks to Sprague's Jodi Overton for this terrific oatmeal cookie.

Chewy Oatmeal-Cranberry Cookies

500 ml (2 cups) uncooked large flake or old-fashioned oats

Oatmeal Cranberry Cookies

WINNIPEG FREE PRESS

Oatmeal Cranberry Cookies Purchase Photo Print

375 ml (1 1/2 cups) all-purpose flour

5 ml (1 tsp) baking soda

2 ml (1/2 tsp) salt

250 ml (1 cup) margarine or 228 g (1 cup) butter, softened

310 ml (1 1/4 cup) brown sugar, firmly packed

5 ml (1 tsp) vanilla

170 g (6 oz or about 1 1/4 cup) dried cranberries

Preheat oven to 175C (350F). In a medium bowl, combine oats, flour, baking soda and salt. In a large bowl with electric mixer, beat margarine or butter with brown sugar until light and creamy, about 3 minutes. Beat in vanilla until blended. Gradually add oat mixture and beat until just combined. Stir in cranberries. Drop by tablespoonfuls onto ungreased cookie sheets about 5 cm (2 in) apart. Bake 9-11 minutes or until edges are golden. Cool on rack. Makes about 4 1/2 dozen.

Tester's notes: Cranberries add a Christmas twist to this old favourite. The eggless dough produces a cookies that's both chewy and crisp.

Read more by Alison Gillmor.

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