Oatmeal Cranberry Cookies

The weather turned rainy and chilly and was ripe for a great book, latte and some homemade cookies. Fortunately, Martha Stewart had just sent out an email with the recipe for these cookies. They’re quick and easy and  your house smells so good. Makes you feel warm and fuzzy. This recipe makes 3 dozen.

Ingredients:

2 cups flour
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tbls. vanilla
3 tbls. milk
2 large eggs
1/2 lb. (2 sticks) unsalted butter, room temp.
1 cup packed light brown sugar or Splenda Blend
1/2 cup granulated sugar/Splenda/Stevia
3 cups old-fashioned oats
1 cup dried cranberries

In a medium bowl, whisk together flour, salt, cinnamon, baking powder and baking soda. Set aside.

 In a small bowl, whisk together the vanilla, milk and eggs. Set aside.

  

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars and beat on medium speed until light and fluffy. Reduce speed to low, gradually adding the milk mixture. Beat well.

Add the flour mixture and beat until just combined. 

Remove bowl from mixer and stir in the oats and cranberries.

Place the dough in the refrigerator until firm, at least 2 hours or overnight.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or Silpat pads and set aside. Shape 2 tbls. of dough into a ball or use a small scoop. Place the balls on the cookie sheet, spacing them 3″ apart. Using the bottom of a glass, press the dough to flatten them into 2″ rounds. NOTE: I dipped the bottom of the glass in sugar to help keep it from sticking.

Bake until golden but still soft in the center, 15-18 minutes. Remove from oven and transfer the cookies to a wire rack to cool.

NOTE: Did you notice the paddle attachment in the photo above?  Well,  I have to tell you how impressed I am with this particular paddle.  It has a spatula around the outer edge of the paddle that scrapes the food from the sides of the bowl, saving you a lot of time of stopping the mixer, scrapping down the sides and starting up again.  I found mine in the online Chef’s Catalogue.