This is a Hannah Swensen recipe direct from The Cookie Jar in Lake Eden, Minnesota to you :) Also note if you can't find the cranberries or want to try something different you can substitute any chopped dried fruit like dates, apricots or peaches! Also this recipe makes a ton of cookies, they freeze well if you roll them in foil and put them in a freezer bag.
Provided by Foxfire13
Categories Dessert
Time 20m
Yield 10-12 dozen
Number Of Ingredients 13
Steps:
- Place rack in middle position.
- Preheat oven to 350°F
- Melt butter in large microwave-safe bowl.
- Add sugars and let cool a bit.
- Add eggs, backing powder, baking soda, salt, vanilla and spices. (Add eggs last when adding these ingredients to help cool off the butter further, you don't want to cook the eggs).
- Add flour and mix.
- Then add the cranberries and oats and mix everything up. (The dough will be quite stiff).
- Drop by teaspoon onto a greased cookie sheet, 12 to a sheet.
- Bake at 350°F for 12-15 minutes.
- Cool on cookie sheet for 2 minutes.
- Remove to cooling rack until cool.
Nutrition Facts : Calories 1064.4, Fat 41.3, SaturatedFat 24.4, Cholesterol 172, Sodium 763.6, Carbohydrate 167.9, Fiber 5.9, Sugar 106.6, Protein 11.3
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