Oatmeal Cranberry Cookies

Well, definitely this batch of cookie dough needs to be chilled before forming and baking. I did a test batch of six tablespoonfuls of batter onto a parchment-lined baking sheet and the cookies did what I thought they'd do. Melt and spread out into very thin discs. While they are tasty, the cookies did require more baking time than I thought, about 15 minutes, which gave the cookies a rich, dark brown color. Looks like rounded teaspoonfuls will have to be the measure for this ingredient ratio.

This is what happens when unchilled cookie dough is used.

Ingredients

1 c. (2 sticks) unsalted butter, room temperature
3/4 c. organic granulated sugar
3/4 c. brown sugar, lightly packed
2 large eggs
1 tsp vanilla extract
1 1/2 c. unbleached all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
3 c. old fashioned rolled oats
1 c. dried cranberries

Directions

Preheat oven to 350 degrees F.

1. In a food prep, cream butter and sugars together. Add eggs and vanilla extract. Blend together until well combined.

2. Add to the food prep, flour, salt and spices. Pulse until combined.

3. In a separate bowl, mix rolled oats and dried cranberries. Fold together with butter mixture.

4. Let the cookie dough chill in the refrigerator for about 30 minutes before forming into rounded teaspoonfuls onto a parchment-lined baking sheet.

5. Bake for 10-15 minutes (depending on your oven), until the cookies are lightly browned.

6. Cool cookies on a wire rack before storing or eating.