Tuesday, November 08, 2011

Cranberry Oatmeal Cookies

This came from a Pillsbury Bake Off Cookie Book from 1967.
We use this recipe all the time, particularly in Fall and Winter.


It turns out perfect cookies every single time.
Not too thick, not too thin. Not too crunchy, not too squishy. Just soft enough.


Here's the deal. The original recipe is for Oatmeal Chocolate Chip Cookies.
And as much as I looooove me some chocolate, these are easily transformed into a lovely Fall flavor by switching out the chips for Craisins, and adding cinnamon.

So we make 'em both ways. And they're wonderful both ways.


Perfect Oatmeal Cookies
Ingredients:
2 cups all purpose flour
1 tsp salt
1 tsp soda
1 cup sugar
1 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
2 eggs
2 cups quick cooking oats
1 cup Craisins (or to taste)
1 tsp cinnamon (or to taste)

Preheat oven to 375 degrees. Combine all ingredients except oats and Craisins. Mix well. Stir in remaining ingredients. Mix thoroughly. Shape into balls (we use a little ice cream scoop) and drop onto ungreased cookie sheet. Bake 10-12 minutes. Cool.

**Frequently I don't have shortening so we replace it with butter and they still work fine.
**You can also add 1 cup nuts (chopped almonds or walnuts) if you'd like.
**It's not necessary to have a superhero helping you in the kitchen, but it does make cooking baking more enjoyable.



Let me know if you try them!

9 comments:

Lisa @ Life is Crazy Beautiful said...

Sounds yummy! I saved the recipe and will have to try it soon. Makes me nostalgic because they won the year I was born :).

Melissa Ann said...

Ok, my mom would kill me for giving up the secret, but it must be shared.
In any oatmeal rasin or crasin cookie recipe if you mix the egg and vanilla together and soak the crasins or rasins for an hour before mixing them into the cookie dough your cookies come out fantastic. Even people who can't stand rasins will eat them up. The rasins absorb the vanilla flavor and are soooooo yummy.
P.S. Love the super hero!

Amish Stories said...

I'm spending a little time checking out new blogs, so i thought id stop and say hello to you folks. Richard from the Amish community of Lebanon Pennsylvania.

Linda said...

They sound good right now...but the bad thing is when I make cookies I eat them all until they are gone.

But maybe I will make them soon...and share them with my hubby.

Linda

Sara said...

My daughter was SuperWhy for Halloween...I'm totally making her help me make these...yum!

jen christians said...

MMM makes me want to add macademia nuts and white chocolate chips!!! Getting FESTIVE!

LittleGemsbyKari said...

these look amazing!

Bekki said...

Yum!
I make these as well and often throw a few white chocolate chips in. Delicious!
I also double my cookie recipes and freeze the dough. That way I can bake only the number cookies I am willing to have consumed in one sitting!
Two ways to freeze:
Dump a hand ful of dough onto wax paper and form into a 1" tube as you roll up the wax paper. You freeze these "tubes" and cut off the cookies in 1/2- 3/4" slices and bake.
Or
Using a muffin scoop/cookie dough baller (mines Pampered Chef) I scoop the cookie dough and place the balls on a cookie sheet. No worries about spacing, place then right next to one another. Freeze tray. Transfer dough to a large zip lock and store in freezer.
(I always write baking instructions on the bags so anyone can bake a batch:)).

flower power momma said...

looks yummy. esp. w/that charming baker/mixer man.. : )