Cranberry Oatmeal Cookies

These cranberry oatmeal cookies are delicious to the point of being addictive. They freeze exceptionally well so you can keep rolls of them in your freezer and then just slice and bake.

Cranberry Oatmeal Cookies Recipe

6 3/4 ounces all-purpose flour (1 1/2 c.)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups old fashioned oats
8 ounces unsalted butter, slightly softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten lightly
1 tablespoon honey
2 teaspoons pure vanilla extract
6 ounces dried cranberries (1 1/3 cups)
5 ounces chopped pecans (about 1 cup)

Preheat your oven to 350 degrees. Line half sheet pans with Silpat mats.

Mix the dry ingredients together and then stir in the oats. Set aside.

Beat the butter and both sugars together until light and fluffy. Add the eggs and then scrape down the bowl. Add the honey and vanilla and beat until blended.

Add the flour mixture in two additions, beating each until well combined. Stir in the cranberries and pecans. At this point you can bake, refrigerate or freeze.

To refrigerate or freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and refrigerate or freeze until ready to bake.

Refrigerated dough can be sliced and baked immediately on removing from the refrigerator. Don't refrigerate for more than a few days.

Frozen dough will last several months. To bake frozen dough let it thaw at room temperature for 15 or 20 minutes and then slice into 3/16" thick slices and bake as directed.

To bake the cookies immediately after making the dough drop with a cookie scoop about 2 inches apart on parchment lined sheet pans. Bake the cookies until the centers are soft and no longer look wet. 9 to 11 minutes should be sufficient.

Let the cookies cool on the pan for about 5 minutes and then transfer them to a cooling rack to cool completely.

Cranberry oatmeal cookies are delicious any time of the year but I think they are especially nice around Thanksgiving. What a great Thanksgiving treat.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop