Oatmeal/Cranberry Cookies


Ingredients

  • One cup of unsalted butter softened to room temperature
  • One cup packed light or dark brown sugar
  • 1/4 cup granulated sugar
  • Two large eggs
  • One tablespoon of pure vanilla extract 
  • One tablespoon of molasses (optional)
  • 1 and 1/2 cups  all-purpose flour 
  • One teaspoon of baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups of old-fashioned rolled oats
  • One cup raisins
  • One cup of dried cranberries

Directions:

Use a hand or a stand mixer with a paddle attachment. First, cream the butter and both sugars on medium speed until smooth. Then, add the eggs. And mix on high speed until combined. Scrape down the sides of the bowl as necessary. Next, add the vanilla and mix at high speed until combined. Then set aside.

Whisk the dry ingredients-flour, baking soda, cinnamon, and salt in a separate bowl. Then add dry ingredients to the wet ingredients and mix at low speed until combined. Finally, stir in the oats, raisins, and cranberries (dough will become stiff and sticky).

Preheat the oven to 350°F.Then line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll balls of dough (about 2 tablespoons per cookie) and place them 2 inches apart on the baking sheets. You may use a cookie scoop to drop the dough on the baking sheet. Bake dough for about 12-14 minutes until cookies are lightly brown on the sides. The centers will look very soft and under-baked.

Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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