Why do snowy afternoons seem incomplete without fresh baked cookies? I’m partial chewy oatmeal cookies dotted with tangy cranberries and pecans. Perhaps because they seem hearty even while being slightly decadent. Not to mention how quick and easy these are to make…quick enough to get them prepped and into the oven during one of Lillian’s shorter naps.
Between these chewy, yummy cookies in the oven and my enchilada lasagna in the slow cooker, the house was bursting with warm hearty smells by the time JiT walked in from the snow tonight.
It’s days like this that make me especially thankful to be at home with Lillian and able to do a little cooking along with a little freelance work (and housework).
Hope you guys enjoyed the snow today too!
Cranberry Oatmeal Cookies
2 dozen
1 stick butter
3/4 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 cup dried cranberries
1/2 cup chopped pecans
Preheat oven to 350 degrees. In the bowl of a mixer combine the butter and sugars and beat until fluffy. Add eggs and vanilla and beat to combine.
In a separate bowl whisk together flour, baking soda, cinnamon and salt.
Add dry ingredients to the the sugar mixture and beat well. Stir in oats, cranberries and nuts.
Drop dough by heaping tablespoons onto cookie sheets and bake for 10 minted or until cookies are slightly golden. Remove from oven and allow to cool for a few minutes before moving to racks. Seal in an airtight container.
