oatmeal cranberry cookies

oatmeal cranberry cookies

Meant to post earlier but my computer monitor up and died on me. I think I even heard a tiny screech right before it turned white and then completely black. Oh the sadness. This is especially heartbreaking since I had that monitor properly calibrated and profiled by a photographer friend (he has some hardware that will do that).

Today, I picked up a monitor from my brother in law who kindly offered to loan it to me. Very much appreciate it but the monitor is sorta off. Not sure what I'm going do.


double sigh.

Today I offer you a oatmeal cranberry cookie. The weather is dreary and damp, fall is fast approaching, children are going to school and gosh darn it, an oatmeal cookies seems like the perfect comfort food to make everything seem ok.

It doesn't totally ease the broken monitor issue but not even chocolate dipped chocolate will do that.

triple sigh.


old-fashioned oatmeal cookies
makes 24 cookies

1.5 cups flour
1 tsp baking powder
1 tbsp cinnamon
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1.5 cups rolled oats
2 cups cranberries

In a bowl, mix flour, baking powder, cinnamon and salt. Set aside.

In a large bowl, Beat butter and sugars on medium until smooth. Add eggs and vanilla and beat until blended. Add dry ingredients and rolled oats until combined. Mix in the cranberries.

Drop by heaping spoonful onto prepared baking sheets, spacing them far apart.

Bake the cookies at 350F for 15-20 minutes until light brown. Let cool on sheets for 5 minutes and then transfer to wire racks to cool completely.

Recipe adapted from: Old-fashioned Oatmeal Cookies, Williams-Sonoma Essentials of Baking