Cranberry Oatmeal Cookies

In our house raisins are incredibly divisive, Kevin loves them and I will substitute them for literally anything else. I have swapped them out for dried apricots, and dried cranberries I have even used coconut which is also not something I really enjoy either, but tough times call for time measures.

Even if I am making cinnamon rolls or butter tarts I don’t add raisins and Kevin gets so mad. Who would have thought that something so little could cause so much anger in one person?

I made these cranberry oatmeal cookies so we could have just something sweet to snack on during the week. If you are looking for a somewhat healthy snack look no further than these delicious and easy-to-make cookies.

Ingredients

1 cup unsalted butter – room temperature

1 1/4 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1 Tablespoon vanilla

2 1/2 cups old-fashioned oatmeal

1 3/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon cinnamon

1 3/4 cup dried cranberries

Directions

Preheat the oven to 325 degrees. Prepare a baking sheet with parchment paper.

In a medium-sized bowl combine the dry ingredients – oatmeal, flour, baking soda, salt, and cinnamon and set aside.

In a large standing mixer, cream together the softened butter and sugars. Add eggs one at a time, then add vanilla, and mix again.

Add the dry ingredients to the wet, and mix until just combined.

Then add the dried cranberries, and mix until combined.

Scoop cookies and place on baking sheets lined with parchment paper, and bake for 10-12 minutes until tops are lightly golden brown.