Oatmeal cookies usually have raisins in them, but one year I decided to use cranberries instead of raisins. Now I usually always use cranberries. If you prefer, you can substitute raisins instead of the cranberries.
Yield: 4 Dozen Cookies
Short Korean Lesson
- MaSiDa (마시다) = Drink
- MeokDa (먹다) = Eat
- 3 Cups Rolled Oats (Not Instant Oatmeal)
- 1½ Cups All-Purpose Flour
- 1 Cup Dried Cranberries
- 1 Cup Butter (Room Temperature)
- ¾ Cup Brown Sugar (Firmly Packed)
- ½ Cup Granulated Sugar
- 2 Eggs
- 1½ tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp Cinnamon
Preheat your oven to 350°F. In a mixer, beat together 1 cup of butter at room temperature, ¾ cup of brown sugar (firmly packed), and ½ cup of granulated sugar.
Add and beat in 2 eggs and 1½ tsp of vanilla extract.
Add and beat in 1½ cups of all-purpose flour, 1 tsp of baking soda, and 1 tsp of cinnamon.
Mix in 3 cups of uncooked rolled oats and 1 cup of dried cranberries by hand.
Place rounded balls of cookie dough on an un-greased cookie sheet. The balls will flatten as they cook.
Bake for 11 minutes or until they are lightly brown.
Cool the cookies for 1 or 2 minutes before removing them from the tray. Then place them on a wire rack to finish cooling.
Oatmeal cookies are one of my favorite cookies. I hope you will like them.