If you like raisin oatmeal cookies like I do, you will like this version using dried cranberries instead of the raisins.
I have been using a lot of dried cranberries recently, simply because I believe cranberries are healthy and they give my taste buds a different taste. 🙂
Now that is good eatin’
If you haven’t been using dried cranberries, why not add them and see what you are missing.
I have also used dried cherries with the same excellent results for this cookie.
Make these cookies and tell me how you like them!
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. table salt
- 1/2 tsp. ground cinnamon
- 2 1/2 cups old-fashioned oats
- 1 cup unsalted butter, slightly softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon honey
- 2 teaspoons pure vanilla extract
- 1 1/3 cups dried cranberries
- 1 cup chopped walnuts or pecans
- Preheat oven to 350°
- Lightly grease your cookie sheets or cover them with parchment.
- In a medium bowl, mix the flour, baking soda, salt, and cinnamon; stir in the oats.
- With an electric mixer, beat the butter and both sugars until light and fluffy. Add the eggs, one at a time, and then scrape down the sides of the bowl
- Add the honey and vanilla and beat until blended.
- Add the flour mixture in two additions, beating until well combined.
- Stir in the cranberries and walnuts.
- Drop the dough by the heaping tablespoonful about 2 inches apart onto a cookie sheet.
- Bake until the centers of the cookies are soft and no longer look wet, (about 9 to 10 minutes).
- Cool for about 5 minutes before transferring to a wire rack to cool completely.
- These are so moist and chewy, be sure to use the suggested cooling process or your cookies will fall apart. Of course there is nothing wrong with them falling apart...just gives me more to taste test! 🙂
- You can use any dried fruit such as blueberries, raisins or cherries for variety. Add chocolate chips or vanilla chips. I have made them with cherries and they are really good.
- One more thing...make sure the butter is only slightly softened. If too warm the cookies will spread out more...but they are still good. :).