I can count on one hand how many times I have tried to bake cookies. But when I started searching for a recipe for my remaining dried cranberries, cookies just seemed to be the obvious choice.
I have no idea how Kitchen Chick got five dozen cookies from this recipe; I managed to get only two dozen. The cinnamon, nutmeg, and cardamon gave these cookies their distinctive taste, and I liked the dried cranberries much better than the more commonly used raisins. In fact, they turned out so tasty that I needed to give away as many as possible so I would not be tempted to eat all of them!
Oatmeal Cranberry Cookies
Yield: 5 dozen "small-ish" cookies
1 cup salted butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)
Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by mounded teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.
If you prefer a sweeter cookie then use unsalted butter.