Cranberry and Spice Oatmeal Cookies
2 large eggs
1-1/2 teaspoons vanilla extract
2/3 cup dried cranberries
1-2/3 cups all-purpose
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup (2 sticks) unsalted butter, room temperature
1-1/2 cups (packed) dark brown sugar
2 cups old-fashioned rolled oats
Whisk eggs and vanilla in small bowl to blend. Mix in dried cranberries; cover and let stand at room temperature 1 hour.
Preheat oven to 350 degrees. Butter and flour three large baking sheets or line with parchment paper. Sift flour, baking soda, salt and spices into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Add cranberry mixture and beat to blend. Stir in flour mixture. Mix in oats. Drop batter by level tablespoonfuls onto prepared sheets, spacing 11/2 inches apart.
Using moistened fingertips, flatten cookies slightly. Bake one sheet at a time until cookies are golden brown, about 12 minutes. Cool on sheets.
Makes about 45 cookies.
Source: Bon Appetit magazine, August 2002.
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