Oatmeal Cranberry Cookies

These cookies are so wholesome, moist, and delicious!
Taking a basic oatmeal cookie recipe and escalating it with cranberries makes this a new favorite!

1 Cup Light Brown Sugar
1 Cup Granulated Sugar
1 Cup Unsalted Softened Butter
3 Cups Instant Rolled Oats
2 1/2 Cups All Purpose Flour
5 oz. Dried Cranberries
1 Tsp Cinnamon
1 TBSP Light Karo Syrup
1 Tsp Salt
1/2 Tsp Baking Powder
2 Eggs
1 Tsp Vanilla Extract or Substitute with 3.9oz Applesauce

Preheat Oven to 375 degrees.
Melt the butter enough to soften.
Measure 1 TBSP for the Karo Syrup.
Cream butter and sugars, both granulated and light brown.
Gradually add eggs.
Toss in 1 TBSP Karo Syrup to the mix.
Add in the vanilla.
In a separate bow combine the remaining dry ingredients..
Gradually add to the creamed butter mixture.
Fold in the oats with a wooden spoon.
Add in the cranberries.

Cover and refrigerate for at least 10 mins to an hour.
These make great make aheads and the dough can be frozen and thawed for future use.
Place about 2-3 inches apart on a cookie sheet.
Bake in a preheated 375 degree oven for 8-10 mins.
Let cool on a cookie rack for 5-7 mins.


Copyright 2021. All Rights Reserved. Original Photography, Writing, Recipe Update and Content by Andrea Danielle.

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