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Chewy Cranberry Oatmeal Cookies Recipe

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This recipe for Chewy Cranberry Oatmeal Cookies is from Vernon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 3/4 oz all purpose flour (1 1/2 C)
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 1/2 C old fashioned oats
8 oz unsalted butter, slightly softened
1 C packed light brown sugar
1/2 C granulated sugar
2 large eggs, beaten lightly
1 T honey
2 tsp pure vanilla extract
6 oz dried cranberries (1 1/3 C)
5 oz chopped pecans (about 1 C)
Directions:
Directions:
Heat oven to 350 º. Line sheet pans with parchment. Mix the dry ingredients together, then stir in the oats. Set aside.

Beat the butter and both sugars together until light and fluffy. Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating each until well combined. Stir in the cranberries and pecans.

At this point, you can either bake, or freeze.
To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake. When removed from freezer, let sit for about 15 minutes, then slice into 3/16 inch thick slices and bake as directed.

To bake immediately, drop by Tablespoonfuls about 2 inches apart on parchment lined sheet pans. Bake until the centers of the cookies are soft and no longer look wet, about 9-11 minutes. Let cool on the pan for 5 minutes, then transfer to a rack to cool.
Number Of Servings:
Number Of Servings:
48 cookies
Preparation Time:
Preparation Time:
20 minutes active

 

 

 

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