We all love oatmeal cookies at our house — the combination of chewy and crunchy, sweet and hearty. But raisins? Well, not so much. Some of us like raisins. Others prefer chocolate chips and after years of splitting my batch and making separate stacks of two different versions every time I made oatmeal cookies, I decided to look for another solution. Enter, dried cranberries. I’ve made these twice since seeking out this recipe and they’ve been a hit both times. Hope you enjoy this twist on a classic, too.
inspired by twopeasandtheirpod.com
Makes 4 dozen cookies
- 2 1/2 cups unbleached all-purpose flour
- 1/2 tsp. fine sea salt
- 1 tsp. aluminum-free baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 1/2 cups rolled oats
- 2 cups dried cranberries
- Preheat oven to 375°F.
- In a medium bowl mix together the flour, salt, baking powder, baking soda and cinnamon. Set aside.
- Cream the butter and sugars together until smooth. Add the eggs and vanilla. Slowly mix in the dry ingredients. Stir in the oats and then dried cranberries.
- Roll cookie dough into tablespoon-size balls and place on cookie sheets. Bake for 10 minutes or until light golden brown. Let cookies cool on the baking sheet for two minutes. Transfer to a cooling rack and cool completely.