Oatmeal Cranberry Cookies
Every now and then I've got strikes of culinary creativity that seize even myself unexpectedly. I heard
'heavenly' so frequently any time my taste testers got their hands on these oatmeal cranberry cookies that I'm fairly certain St. Epic, The Patron Saint of Awesome, sent me a divine personal message. These oatmeal cranberry cookies are just insanely fabulous.These oatmeal cranberry cookies are the finest cookies that I've ever created. And I've produced a good deal of cookies. A pair of The Horde declared them better than chocolate chip cookies, and my sitter stated they were her all-time favorite
cookie. My neighbor stated these were the best cookies he had ever tasted.
Big and fat, with a sweet soft and chewy middle, the tang of dried cranberries, a buttery crunch along
the lacy sides, the perfect amount of coconut to dress it up, however homey enough to say "grab me by just the double handful". I do think my work here is done.
You'll Need:
* 1 cup butter, softened
* 1 cup sugar
* 1 cup packed light brown sugar
* 2 large eggs
* 2 tsp vanilla extract
* 2 cups flour
* 1 tsp. baking soda
* 1 tsp salt
* 3 cups quick cooking oats
* 2 cups sweetened coconut
* 2 cups dried cranberries -- craisins
Directions
1. Preheat the oven to 375F.
2. Within the bowl of electric mixer, cream together butter, white and brown sugars plus vanilla extract. Add baking soda with salt and then stir very well to blend, scraping down the edges of the
bowl.
3. Add eggs, one at a time, blending well right after each inclusion. Add flour, then mix very well.
4. Stir in oats, cranberries and coconut.
5. Using a tablespoon or small scooper (such as ice cream scoop), drop oatmeal cranberry cookies on
to baking sheets. Bake for 14 minutes, rotating cookie sheets halfway through the baking time.
Note: start checking oatmeal cranberry cookies at 8 minutes -- cooking may differ depending on exactitude of the oven and also the size of your cookies. You would like them to become a light golden.
6. Let cookies to cool upon the baking sheets for 5 minutes before transferring to a wire rack to
finish cooling totally.
Every now and then I've got strikes of culinary creativity that seize even myself unexpectedly. I heard
'heavenly' so frequently any time my taste testers got their hands on these oatmeal cranberry cookies that I'm fairly certain St. Epic, The Patron Saint of Awesome, sent me a divine personal message. These oatmeal cranberry cookies are just insanely fabulous.These oatmeal cranberry cookies are the finest cookies that I've ever created. And I've produced a good deal of cookies. A pair of The Horde declared them better than chocolate chip cookies, and my sitter stated they were her all-time favorite
cookie. My neighbor stated these were the best cookies he had ever tasted.
Big and fat, with a sweet soft and chewy middle, the tang of dried cranberries, a buttery crunch along
the lacy sides, the perfect amount of coconut to dress it up, however homey enough to say "grab me by just the double handful". I do think my work here is done.
You'll Need:
* 1 cup butter, softened
* 1 cup sugar
* 1 cup packed light brown sugar
* 2 large eggs
* 2 tsp vanilla extract
* 2 cups flour
* 1 tsp. baking soda
* 1 tsp salt
* 3 cups quick cooking oats
* 2 cups sweetened coconut
* 2 cups dried cranberries -- craisins
Directions
1. Preheat the oven to 375F.
2. Within the bowl of electric mixer, cream together butter, white and brown sugars plus vanilla extract. Add baking soda with salt and then stir very well to blend, scraping down the edges of the
bowl.
3. Add eggs, one at a time, blending well right after each inclusion. Add flour, then mix very well.
4. Stir in oats, cranberries and coconut.
5. Using a tablespoon or small scooper (such as ice cream scoop), drop oatmeal cranberry cookies on
to baking sheets. Bake for 14 minutes, rotating cookie sheets halfway through the baking time.
Note: start checking oatmeal cranberry cookies at 8 minutes -- cooking may differ depending on exactitude of the oven and also the size of your cookies. You would like them to become a light golden.
6. Let cookies to cool upon the baking sheets for 5 minutes before transferring to a wire rack to
finish cooling totally.
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