This is a print preview of "Disappearing Oatmeal Cranberry Cookies" recipe.

Disappearing Oatmeal Cranberry Cookies Recipe
by Kent

Disappearing Oatmeal Cranberry Cookies

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 18 cookies

Goes Well With: Coffee, <span title="Cold Glass Of Milk" onmouseover="this.style.backgroundColor='#ebeff9'" onmouseout="this.style.backgroundColor='#fff'">Cold Glass Of Milk</span>

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 cranberries and mix well.
  7. Add oats to mixture and mix well. Make sure every oat is coated in batter or it will not hold together when shaped.
  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!