Oatmeal Cranberry Cookies

I love cranberries.  Everything about them makes me happy, the color, the tang, the size.  I just think they are the greatest little products of any bog you could come up with!   When I discovered the dried cranberry a few years ago, it was as though the heavens opened and angels sang.  I love cranberries so much that I’m ashamed to admit that if you were to visit my Farmville farm you’d note that I plant them almost everyday.  Lots and lots of cranberries.  

 Mom’s worn cookie book she got in girl scouts.  Every cookie she made was from this book.

Now, I know I said I wanted to master the Oatmeal cookie on my list, but I just didn’t want to make them with the ubiquitous raisins.  Everyone does that.  Last weekend, I wanted cookies.  I didn’t so much want chocolate or peanut butter, but something that was baked with brown sugar.  I don’t know why, but I like the way brown sugar creates a different crunch in it’s baked goods than your run-of-the-mill white sugar.  While rooting around in my cupboards, I discovered some dried cranberries and knew just what to do.  Gleefully, I started pulling together my ingredients until I realized that we were in the middle of a snow storm and I didn’t have any butter.  Well, shoot.  I turned to all my cookie recipes to find none with any suggestions.  That is until I pulled out my mother’s Cookie Book.  In a section dedicated to special diets, I noticed that they substituted butter for oil a few times.  So I started playing.  Below is the recipe that resulted.  It only makes about 18 cookies, but they are a healthy size, so you only need to eat one.  But you’ll probably want more.  I do.  Perhaps, this is what I should do during naptime today…

Oatmeal Cranberry Cookies

  • 2 cups rolled oats
  • 3/4 cup packed brown sugar
  • 1/2 cup oil
  • 2 eggs
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 cup dried cranberries

Preheat your oven to 325 degrees and line 2 baking sheets with silpats.  Beat together the wet ingredients and then sift in the dry ingredients.  Stir in the cranberries.  Drop about 2 Tablespoons of dough on the cookie sheets, leaving about 2 inches of space between the drops.  Bake about 15 minutes, makes 1 1/2 dozen cookies.

One Reply to “Oatmeal Cranberry Cookies”

Leave a Reply

Your email address will not be published. Required fields are marked *