CRANBERRY AND OATMEAL SPICE COOKIES

Cranberry and Oatmeal Spice Cookies image

Provided by Chef mariajane

Time 13m

Yield 26 cookies

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old fashioned oats (not quick cooking)
3/4 cup dried cranberries

Steps:

Preheat oven to 350°F Butter 2 baking sheets.
Sift flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in a small bowl to blend. Set aside,.
Using electric mixer fitted with paddle attachment, beat butter and both sugars in a large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.
For each cookie, drop one tablespoon of dough onto sheet, spacing 2-inches apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13-15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room temperature.

Nutrition Facts : Calories 91.2, Fat 4, SaturatedFat 2.4, Cholesterol 17.5, Sodium 80.5, Carbohydrate 12.8, Fiber 0.6, Sugar 6.7, Protein 1.3