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A Better Oatmeal Cookie

Demonstrated by Betty Bannerman Busciglio, professional cooking instructor and former caterer.
Ingredients
  Unsalted butter 1 Cup (16 tbs), softened
  Dark brown sugar 1 1⁄2 Cup (24 tbs), firmly packed
  Eggs 2
  Vanilla 1 Teaspoon
  Flour 1 1⁄2 Cup (24 tbs)
  Baking soda 1 Teaspoon
  Cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried cranberries/Raisin 1 Cup (16 tbs)
  Walnut 1 Cup (16 tbs), chopped
Directions

GETTING READY
1. Preheat the oven to 350°.
2. Line a baking sheet with the parchment paper.
3. Beat together butter and sugar until creamy.
4. Add in the eggs and vanilla; beat well.
5. In a bowl combine flour, baking soda, cinnamon and salt; mix well. Add it to the egg mixture.
6. Stir in the oats, cranberries and nuts; mix well.

MAKING
7. Scoop out the cookie mixture onto parchment-lined baking sheet.
8. Bake for 12 minutes or until golden brown.
9. Cool 1 minute on cookie sheet then remove to wire rack to finish cooling.

SERVING
10. Serve cookies with tea or coffee.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Feel: 
Crispy
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Oat
Interest: 
Everyday, Kids
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
10

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