Cooking with Anna

Oatmeal Cranberry Cookies

These Oatmeal Cranberry Cookies are the old fashioned style oatmeal cookies: perfectly crisp on the outside, and chewy inside. The sweet/tart cranberries are a nice bonus! 

Ingredients

 2 cups all-purpose flour 

½ teaspoon table salt 

½ teaspoon ground cinnamon 

1 teaspoon baking powder 

1 teaspoon baking soda 

1 tablespoon pure vanilla extract 

3 tablespoons milk 

2 large eggs 

½ pound (2 sticks) unsalted butter, room temperature 

1 cup packed light-brown sugar 

½ cup granulated sugar 

3 cups old-fashioned oats 

1 cup dried cranberries 

Directions

In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.  Preheat oven to 350°F. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds. Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool.

Anna Kotova has been cooking and baking European and American dishes for more than 40 years.

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