Winter at our house is prime time for baking. Everything from breads, cookies, cakes and the like shows up on an almost daily basis when the weather is cool. The kids love this and I don’t mind baking for them when I have everything I need on-hand. Visit the baking aisle at your local ShopRite and you’ll find everything you need for every baked good imaginable, and if you don’t and associate will be more than happy to help you find it.
I love to pick up things that aren’t always the ordinary, like white baking chips, different types of nuts and dried fruits or even granola. This way if I feel like changing something up I have lots of delicious add-ins in the cupboards to boost flavor and texture. These cookies are a perfect example. They were originally only dotted with dried cranberries, but I decided to toss in white chips and nuts. The result was so well liked they were devoured in no time flat.
OATMEAL CRANBERRY COOKIES
Makes 2 dozen cookies
1 stick butter at room temperature
1/2 cup granulated sugar
1 cup brown sugar NOT packed in a measuring cup
1 large egg (also at room temperature)
1/2 t. vanilla
1/2 scant t. baking soda
1 c. all-purpose flour
1 c. old fashioned oats (not instant – the ones that take about 5 minutes to cook)
1/4 c. craisins (dried cranberries)
1/4 c. white chips
1/4 c. chopped nuts such as macadamia, pecan or walnut
1. Preheat oven to 350º and line a cookie sheet with parchment paper (this may be reused for baking more than one batch and your cookie sheet stays clean) or spray well with a cooking spray such as ShopRite’s Olive Oil Cooking Spray. I mix all cookies by hand because I think it really makes a more tender dough.
2. Cream butter and sugars together until fluffy. Stir in vanilla and egg.
3. Stir together baking soda, flour and oats. Add to wet ingredients and blend to form a stiff dough.
4. Fold in chips, nuts and dried cranberries.
5. Drop by rounded teaspoons on cookie sheet about 1 1/2 – 2 inches apart.
6. Bake for about 12 minutes until the bottom is lightly browned and you can smell the cookies. If you time the first batch all batches will be consistently baked and not too dark.
7. Remove to cooling racks and cool completely. Keep well in a tin or plastic container.
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