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  • Disappearing Oatmeal Cranberry Cookies

    1 vote
    Prep time:
    Cook time:
    Servings: 18 cookies
    by Kent
    1 recipe
    >
    Chewy and packed with oats, these are not only delicious they are also filling. I guarantee these will not last long! For best results, use a double layered baking sheet. I make these big, that's why the serving size says 18. You can easily make smaller cookies and double the amount.

    Ingredients

    • 1 1/2 cup butter, softened
    • 2 cups packed brown sugar
    • 2 eggs
    • 2 tsp vanilla
    • 1 1/2 cups flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 tsp cinnamon
    • 6 cups rolled oats
    • 1 1/2 cup dried cranberries

    Directions

    1. Preheat oven to 350 degrees
    2. In large bowl, cream butter and sugar until smooth
    3. Add eggs and vanilla and mix until smooth
    4. In a separate large bowl whisk flour, salt, baking soda and cinnamon.
    5. Slowly add flour mixture to creamed mixture.Combine well
    6. Add oats to mixture and mix well. Make sure every oat is coated in batter or it will not hold together when shaped.
    7. Add cranberries and mix well.
    8. Take approximately 2 to 2 1/2 tbs of batter, and using your hands roll batter into a ball. Roll it until it falls apart and continue to roll it until it comes back together. Press balls into a round 1/2 inch thick disk making sure edges aren't cracked. Place on cookie sheet about 2 inches apart.
    9. Bake at 350 for 12-15 minutes. Do not over bake!

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    Comments

    • Kent
      Kent
      I've found chilling the batter for thirty minutes or so helps. It makes it much easier to work the batter.
      • Debbi Simms
        Debbi Simms
        This looks good, love Oatmeal Cookies have added to Try Soon folder
        • John Spottiswood
          John Spottiswood
          This looks great Kent! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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