Slice and Bake Oatmeal Cranberry CookiesCourse: Dessert, cookiesCuisine: AmericanDifficulty: Easy
I love these cookies. I found the recipe years ago in a magazine but have altered it. My kids aren’t bit raisin fans so I use dried cranberries instead. I also add cinnamon and sometimes pumpkin pie spice just to give it a kick. Also you need to make there ONE DAY AHEAD. I usually make the day ahead and pop one roll in the freezer as it will last about 3 weeks and the other in the frog to bake the next day.These cookies are always a hit. I have even added white chocolate chips to these as well as chopped dried apricots. Play around and enjoy these delicious cookies.
1 1/4 cups flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 teaspoon cinnamon or pie spice
1 cup unsalted butter (2 sticks) room temperature
1 cup light brown sugar, packed
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
2 cups old fashion oats (king author or Quaker)
2 cups raisins, dried cranberries or white chocolate chips or 1 cup of the two
- Whisk first 7 ingredients in a bowl. Using electric hand mixer, beat butter and both sugars on high speed until light and creamy about 3 minutes.Add the eggs one at a time, beat well in-between and after. Add in the vanilla and scrape the sides down.
- Reduce speed to low and slowly add the dry ingredients. Blend everything together. With a large rubber spatula fold in the oats and dried cranberries.
- Divide the dough between 2 large pieces of parchment paper. Using the paper as a helping tool roll the dough about 1 1/2 inch diameter log. Roll in parchment and crimp ends then roll in plastic wrap.Repeat with the other dough. Place both in the refrigerator if using the next day or place one in the refrigerator and one in the freezer, up to 3 weeks, until ready to use.
- Preheat oven to 350. Unwrap the dough and with a sharp knife slice dough into 1/2 thick rounds. Place on prepared cookie sheet layered with a piece of parchment.
- Bake until edges are golden brown about 15-18 minutes. Allow cookies to sit on cookie sheet for 3 minutes then all to a wire wrack. Store cookies up to 5 days in an air tight container.