oatmeal cranberry cookies
This recipe for oatmeal cranberry cookies is so very November.
1/2 lb unsalted butter (2 sticks)--if you are vegan just use oil instead 1 1/4 cups brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 2 tablespoons milk 2 cups rolled oats 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon salt 2 cups dried cranberries ***(but I am thinking it would be better with ripe cranberries) (I'm also thinking of adding candied ginger to the mix-probably a 1/4 to 1/2 cup)
Cream butter and sugars until fluffy, beat in eggs, vanilla and milk. In a separate bowl, combine oats, flour, baking soda, cinnamon, salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1 1/2 inches in diameter. Refrigerate until firm. Heat oven to 350, slice logs into cookies, bake on parchment lined cookie sheets leaving 1 1/2 inches between cookies. Bake for 12 to 14 minutes or until golden brown. Cool on a wire rack.