betty's cranberry and oatmeal cookies
A sweet chewy cookie filled with tart, vibrant red cranberries - perfect for a lunch box or a beautiful homemade gift. I regularly make these for my four children and it's so easy that they can help. Cranberries can be swapped for other dried fruits: blueberries, strawberries, snipped dates or figs.
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prep time
10 Min
cook time
10 Min
method
Bake
yield
Makes about 4 dozen
Ingredients
- - 1 cup brown sugar
- - 1 cup sugar
- - 1 cup butter
- - 2 eggs
- - 2 teaspoons vanilla
- - 1 teaspoon baking powder
- - 1 teaspoon baking soda
- - 2 cups flour
- - 3 cups quick oats (not rolled or whole oats)
- - 1 cup desicated coconut
- - 1 1/2 cups dried cranberries
How To Make betty's cranberry and oatmeal cookies
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Step 1Pre-heat your oven to 375 oF/180oC and line your baking trays with parchment paper.
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Step 2In a LARGE mixing bowl cream the butter and sugars.
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Step 3Add the eggs and vanilla and beat until well mixed. Use a spatula to wipe sides of the bowl and mix again.
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Step 4Remove the beaters and clean them off. Into the the mixing bowl add in the remaining ingredients and stir well - you'll need a nice strong arm for this.
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Step 5Use a dessert spoon to form dough balls slightly bigger than a cherry. Place onto the prepared trays and slightly push down with the heal of your hand. Allow a little spreading room.
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Step 6Bake in the prepared oven for 10-12 minutes. Allow to cool on the tray for 5 minutes before removing and sliding onto a wire rack to cool completely.
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Step 7Once cooled, store in a well sealed plastic container or your cookie jar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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