A Yummy Fall/Holiday Treat: Oatmeal Cranberry Cookies

When the nippy weather hits, there’s nothing quite like some delicious baked goodies to make staying in even more tempting. I have made these cookies for my annual Christmas baskets numerous times and they are always a big hit.

With Thanksgiving coming up, these are the perfect treat to wow the family or impress your boyfriend’s mom. Or, you can just eat them yourself. They are definitely worth every last calorie.

INGREDIENTS

• 1 cup butter, softened

• 2/3 cup white sugar

• 2/3 cup packed brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 1/2 teaspoons ground cinnamon

• 3 cups quick cooking oats

• 1 ½ cups Craisins

DIRECTIONS

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats.

2. Preheat the oven to 375 degrees F. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets then press the balls down with a fork. (I find that dropping spoonfuls of dough 2 inches apart works just fine)

3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

(Note: If you like particularly soft/chewy oatmeal cookies, I find that 8 minutes does the trick, they may look too doughy when you pull them out, but they firm up a bit after they cool and turn to the perfect chewiness)