If you were to stab me right now, I would bleed chunks of oatmeal “craisin” cookies. I’m sure I should feel some measure of guilt for eating close to 36 cookies in a three-day span (I should stick to chocolate chip, ’cause they aren’t my favorite).  I think my family had some, and I know I shared exactly 12 with distant friends. On second thought:  I. am. ashamed.  Ashamed I didn’t make more.

Here’s the recipe for your gluttonous enjoyment.  Well, hopefully you will exude more self control than yours truly. Plus, a cookie recipe only yields large amounts because the bakers are supposed to share.  I shared, but be a better person than I, and share more…with me.

Oatmeal Cookies with dried Cranberries

slightly adapted from this recipe, but the adaptations are probably crucial.  I have not tried the recipe as it is written on the website.

Whisk together and set aside

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Cream wet ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup light brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla

Then stir in

  • 3 cups oats (not instant)
  • 1 1/2 cups dried cranberries
  1. Preheat oven to 350°.
  2. Whisk dry ingredients; set aside.
  3. Combine wet ingredients with a hand mixer on low.
  4. To cream, increase speed to high and beat until fluffy and the color lightens.
  5. Stir the flour mixture into the creamed mixture until no flour is visible.
  6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and dried cranberries; stir to incorporate.
  7. Fill #40 cookie scoop with dough.
  8. Press against side of bowl, pulling up to level dough.
  9. Drop 2-inches apart onto baking sheet.
  10. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  11. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.