|Soft, chewy, Oatmeal Cranberries Cookies go well with a cup of tea!|
My favourite cookie in the whole, wide, wonderful world is the Oatmeal Raisin Cookie. I love the soft, chewy texture and the rich bursts of sweetness from the raisins. In my opinion, they must always be enjoyed with a cup of tea. Unfortunately, my family does not share my high opinion of these cookies. This is a typical exchange: "What are you baking? It smells great!" "Oatmeal raisin cookies," I smile. "Yuck!" is the usual reply.
|It's time for tea!|
Click through for the recipe and instructions
Soft Chewy Oatmeal Cranberry Cookies
Based on this recipe at food.com
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter, room temperature
1 cup sugar
1 cup dark brown sugar, packed
1 teaspoon vanilla
3 cups oatmeal (not instant)
1.5 cups dried cranberries, such as Craisins
- Preheat oven to 350°F. Prepare baking sheets by lining with parchment paper and set aside.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In the bowl of a stand mixer, beat butter on medium until light and fluffy. Scrape down sides of bowl, and add both sugars, vanilla and eggs, and beat until fluffy and thoroughly combined.
- With the mixer on low speed, slowly add flour a bit at a time until just combined (do not mix too much).
- Add oatmeal and cranberries and stir until combined.
- Using a small ice cream scoop (that holds about 2 tablespoons) scoop balls of dough onto the prepared baking sheets, spacing about 2 inches apart. The cookies will spread out.
- Bake for 11-13 minutes or until just starting to colour around the edges. Cookies will still look soft. Cool in the pan for about 10 minutes before transferring cookies to a wire rack to cool completely. Store in a sealed container.