Thursday, December 22, 2011

Cranberry Oatmeal Raisin Cookies

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Photos by Sarah Puwalowski

Cranberry Oatmeal Raisin Cookies

1/2  cup (1 stick) plus 6 tablespoons butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1-1/2  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon ground cinnamon
1/2  teaspoon salt (optional)
3  cups Quaker® Oats (quick or old fashioned, uncooked)
1  cup dried cranberries
1  cup golden raisins


Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. 

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. 

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Yields:2-3 Dozen

Chocolate Chip Oatmeal Raisin Cookies 
Variation:  Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for cranberries; omit cinnamon. 


  1. I Have Made These Cookies Many Times for My Family & Friends and They Never Disappoint!

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