Submitted by Gina - Copperfield Recommendations: Parchment paper to line baking sheet. Ocean Spray Craisins. Great Value Quick Oats. Sam's Mark unsalted butter. Use a strong spatula. Paddle attachment and a strong motored cake mixer. Dough will be heavy and thick. Use a sturdy ice cream scooper to scoop dough. Cooling rack and patience to allow the cookies to cool before eating. |
| 1 cup softened unsalted butter ¼ cup Imperial Granulated Sugar ¾ cup Imperial Brown Sugar 2 eggs 1½ cups all-purpose flour 1 tsp. vanilla flavoring |
½ tsp. salt 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. baking powder 3 cups Quick Oats 1-1½ cups dried cranberries |
1) Fluff sugars and butter. 2) On low speed, add one egg at a time. Add vanilla. 3) In a separate bowl, sift flour then combine salt, baking soda, cinnamon and nutmeg into the flour. 4) Slowly add dry mixture to sugar and egg mixture on low speed. 5) Increase speed, slowly add quick oats, then the cranberries. Scrape sides down as needed. 6) Store dough in the refrigerator overnight. Dough will harden. Dough will last 1 wk refrigerated. Do not microwave to soften. Preheat oven 350 degrees Lay parchment paper to fit your baking sheet. Scoop 1½ inch dough balls, but do not make the dough balls too tight. Leave 2 inches between dough balls. Use the tines of a fork to lightly make an indention to make a thick patty. Cookies will not cook evenly if this step is skipped. Bake on middle rack. Bake 10-12 minutes or until edges are golden brown. The cookies' middles will appear gooey at first. Slide the parchment paper and cookies onto a cooling rack. Allow to cool completely before serving or packing into a gift box. The cookie will be slightly crunchy on the outside and lightly chewy on the inside. One batch makes approximately 2 dozen. |
