Hey there, time traveller!
This article was published 22/12/2011 (1980 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
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.