Chewy Oatmeal-Cranberry Cookies

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

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Hey there, time traveller!
This article was published 23/12/2011 (5409 days ago), so information in it may no longer be current.

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

Winnipeg Free Press
Oatmeal Cranberry Cookies
Winnipeg Free Press

Oatmeal Cranberry Cookies

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.

Alison Gillmor

Alison Gillmor
Writer

Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.

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