Chewy Oatmeal-Cranberry Cookies
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Hey there, time traveller!
This article was published 23/12/2011 (5396 days ago), so information in it may no longer be current.
Thanks to Sprague’s Jodi Overton for this terrific oatmeal cookie.
Oatmeal Cranberry CookiesChewy 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.
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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