Monday, June 8, 2015

Oatmeal Cranberry Cookies

On Monday, I was in the mood for Baked Spinach Meatball sliders. I knew I was out of parmesan cheese and so I tempted the nap gods and swung by the store on the way home from preschool pick up. When we came home, I tucked the boys in for their nap and patted myself on the back as started to prep dinner. Look at me kicking Monday in the butt! And then I realized that I was out of eggs. I had stopped by the store for ingredients and had everything I needed minus ONE, measly egg. I probably could have omitted it, but I didn't want to tempt the dinner gods after I had already tempted the nap gods. So I grabbed the baby monitor and dashed out into the pouring rain to my neighbor's house to borrow an egg. My sweet neighbor came back with three eggs because she wasn't convinced that I only need one.
I wanted to thank her so I decided to bake a batch of oatmeal cookies. I'm a fan of the Quaker Oat Vanishing Oatmeal Raisin Cookie recipe, except for the raisin part. As far as I'm concerned, raisins have no business in cookies. Last time I used chocolate chips, but thought that they were actually too sweet. Who knew that was even possible?! I settled on dried cranberries and stumbled on a goldmine. These cookies are dangerously delicious. It's a good thing we shared them with our neighbors because we devoured the rest of batch by dinnertime.  
Are you loving the DIY origami cookie boxes? I found them on Pinterest ages ago and I finally had an opportunity to make some. (Read: I made a giant mess in my kitchen followed by a giant craft mess. Never go full Pinterest.) The result was ridiculously cute (and messy.) I followed the tutorial exactly, but instead of tying it off with ribbon I stapled it closed. I couldn't find the single hole punch anywhere and so I had to make do.
And without further ado..

Oatmeal Cranberry Cookies

1/2 cup (1 stick) plus 6tbsp. butter, softened (That's almost two whole sticks of butter. No wonder they are delicious!)
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup dried cranberries
1. Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
2. Add eggs and vanilla; beat well.
3. Add combined flour, baking soda, cinnamon and salt; mix well.
4. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
5. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.         
This recipe received one star from my family.
*Plate-Licking Good

For more about my rating system, head over to the Eats page.

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