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Oatmeal Cranberry Cookies

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  • 1/2 lb Unsalted butter*
  • 1 1/4 c Brown sugar
  • 1/2 c Sugar
  • 2 lg Eggs*
  • 2 ts Vanilla extract
  • 2 tb Milk
  • 2 c Rolled oats
  • 2 c All-purpose flour
  • 1 ts Baking soda
  • 1 ts Cinnamon
  • 1 ts Salt
  • 2 c Dried cranberries


*You can use equal amounts of applesauce to replace butter. You can also use egg substitute to replace real eggs. I did and cake was great.
Preheat oven to 350 degrees F.
Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk. In a sparate bowl, combine oates, flour, baking soda, cinnamon and salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1.5 inches in diameter. Refrigerate until firm.
Slice logs into cookies about .25 to .5-inch thick and bake on parchment-lined cookie sheets leaving 1.5 inches between cookies. Bake 12 to 14 minutes or until golden brown. Cool on a wire rack. Amount will depend upon thickness of cookies.
Recipe By : Martha Stewart Living