About a year ago , I went to a ladies get together on a Friday afternoon at the home of my Irish friend, Lisa.  She moved to Puerto Rico because of her husband’s work a couple of years ago and we have become friends through our children’s school.  Lisa is a fun and classy gal with a great sense of humor.  She is a great host and makes wonderful conversation.  The hours passed and the afternoon turned into night and while we were still chatting, laughing and telling stories, with the help of some Billecart Salmon Rosé Champagne I might add, she offered us some homemade cranberry cookies.  They were absolutely delicious!  She told me she got the recipe from a Martha Stewart cookbook, so I looked it up and found the recipe from which I adapted the one I am sharing with you in this post.  Hers were the sugar cranberry cookies, but I absolutely adore oatmeal-anything so I chose to make this one.

Everyone that has tried them loves these cookies.  They make wonderful gifts during the holiday season and the kids will be delighted to help you make them during vacation.  The other day, I gave some to a friend and afterwards she told me how great it was to, after putting the kids to bed, sit down in her living room to relax after a long day and having one of my cookies with a glass of milk.  It made me feel good to be able to give her such comfort with just a little cookie. They are chewy and the combination of the cranberry and oatmeal is fantastic!

Enjoy!

Oatmeal-Cranberry Cookies

makes about 45 cookies

Ingredients

2 cups of unbleached all-purpose flour

1/2 tsp salt

1/2 tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

1 tbsp pure vanilla extract

3 tbsp milk

2 eggs

1/2 pound (2 sticks) of unsalted butter at room temperature

1 cup of light brown sugar, tightly packed

1/2 cup of granulated sugar

2 1/2 cups of old fashioned oats

3/4 cups of dried cranberries ( I sometimes find sweetened which also work)

Procedure

1.  In a bowl, whisk together flour, salt, cinnamon, baking soda and baking powder.  Set aside.

2.  In another bowl, whisk together vanilla, milk and eggs.  Set aside.

3.  In the bowl of an electric mixer, set up with the paddle attachment, beat butter and both sugars until creamy and fluffy in medium speed.

4.  Reduce speed to low and gradually add milk-egg mixture.

5.  Add flour mixture in 3 batches beating until just combined.

6.  Remove bowl from electric mixer and stir in the old fashioned oatmeal and dried  cranberries.

7.  Place dough in the refrigerator (covered), until firm for at least two hours.

8.  Pre-heat oven 350ºF.  Line several baking sheets with parchment paper or baking silicone mats.

9.  With a small ice cream scoop (approx. 1 tbsp), start placing dough on the lined baking sheets, about 2 inches apart.

10.  Press lightly with the bottom of a glass to flatten dough and gently twist glass to release dough.  Tip:  I set up a dessert plate with a little bit of water on the side, in order to dip the glass after pressing every row, so that the cookie dough doesn’t stick to the bottom of the glass.

11.  Bake for approximately 12 minutes until golden but still soft in the center.  Depending on your oven, you may rotate halfway through (I don’t).  Remove from oven and transfer with parchment to a wire rack to cool.  Store in airtight container at room temperature for up to 1 week.