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Dried cranberries add a chewy surprise to these crisp oatmeal cookies.
- 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 (1 stick) 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 (Craisins)
Preheat the oven to 350 degrees F. Grease 2 baking sheets.
Stir flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar in 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 tablespoonful of dough onto sheet, spacing 2 inch 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 to 15 minutes total baking time. 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.
Recipe created exclusively for Cooking.com by Elinor Klivans.
Serving size = 1 cookie
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
105 calories; 4g total fat; 18mg cholesterol; 78mg sodium; 16g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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