My family loves oatmeal cookies. I like to make different variations. A warm homemade cookie (or two or three) right out of the oven is a wonderful treat. These also freeze well.
INGREDIENTS:
1 1/4 cup of softened salted butter ( I usually leave the butter on the counter for a few hours)
3/4 cup packed brown sugar
1/2 cup regular sugar
2 large eggs
1 teaspoon of pure vanilla extract
1 1/2 cup unbleached all-purpose flour
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
3 cups of uncooked oats
1 cup of dried cranberries or dried cherries
METHOD:
Preheat oven to 375 degrees F.
Prepare two large cookie sheets with parchment paper and set up 2 cooling cookie racks.
In a large bowl, sift and whisk the flour, baking soda and cinnamon. Set aside.
In a large bowl using a mixer, cream the butter and both brown and regular sugar. Beat in the eggs and vanilla. Stir in the dry ingredients that you had set aside. Add in the oats, stir well. Lastly, stir in the dried cranberries or dried cherries.
Using a 1 1/2 tablespoon ice-cream scoop, drop cookies onto the parchment lined cookie sheets. Bake for about 10 to 12 minutes. Rotate the cookie sheets after 5 minutes. The cookies are ready when they are slightly golden brown.
Cool on cookie sheets for a couple of minutes and then gently transfer the cookies to the cooling wire racks. If you have dough left over, just continue the same process until the cookies are all baked.
TIPS:
If you don't have a small ice-cream scoop, form each cookie by dropping heaping tablespoon of cookie dough onto the parchment lined cookie sheet.
