Oatmeal Cranberry Cookies (Martha Stewart) Recipe
Servings: 1
Ingredients
- 1/2 lb Unsalted butter
- 1Â 1/4 c. Brown sugar, packed
- 1/2 c. Sugar
- 2 lrg Large eggs
- 2 tsp Vanilla
- 2 Tbsp. Lowfat milk
- 2 c. Rolled oats
- 2 c. All-purpose flour
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1 tsp Salt
- 2 c. Dry cranberries
Directions
- Cream butter and sugars till fluffy. Beat in Large eggs, vanilla and lowfat milk. In a separate bowl, combine oats, flour, baking soda, cinnamon and salt. Add in dry ingredients to butter mix and stir till combined. Stir in cranberries. Divide dough in half, roll into a log about 1.5 inches in diameter. Chill till hard.
- Heat oven to 350 degrees. Slice logs into cookies about .25 to .5-inch thick and bake on parchment-lined cookie sheets leaving 1.5 inches between cookies. Bake 12 to 14 min or possibly till golden. Cold on a wire rack.
- Amount will depend upon thickness of cookies.
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