Cranberry Oatmeal Cookies
|1-1/4 cups||margarine or butter, softened|
|1-1/4 cups||brown sugar|
|1-1/2 cups||all-purpose flour|
|1 teaspoon||baking soda|
|1 teaspoon||ground cinnamon|
|½ teaspoon||nutmeg, ground|
|3 cups||quick cooking oats|
|1 cup||dried cranberries|
Measuring Cups and Spoons
Set oven to 375°.
In large bowl, cream together butter and sugar until light and fluffy.
Beat in egg and stir in vanilla.
Sift flour, baking soda, salt, cinnamon and nutmeg and gradually add to creamed mixture.
Add in oats and dried cranberries.
Drop by rounded spoonfuls onto ungreased cookie sheet.
Bake for 8 to 10 minutes.
Allow cookies to cool for 5 minutes before moving to wire rack to cool.
Recipe courtesy of Chicago Metallic