| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
St. Louis |
St. louis p, Post1 |
84 |
servings |
INGREDIENTS
| 1/2 |
c |
Granulated sugar; plus more |
|
|
To use when flattening cookies |
| 1 |
c |
Brown sugar -; (packed) |
| 1 |
c |
Butter – (2 sticks); softened |
| 1/2 |
c |
Margarine – (1 stick); softened |
|
|
(or 1/2 cup vegetable shortening) |
| 2 |
lg |
Eggs |
| 2 |
tb |
Honey |
| 1 |
ts |
Vanilla |
| 3 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 3 |
c |
Rolled oats |
| 1 |
|
Bag Fresh cranberries – (12 oz); rinsed, well drained |
| 1 |
c |
Chocolate mini chips |
INSTRUCTIONS
Preheat oven to 350 degrees. Beat together 1/2 cup granulated sugar,
brown sugar, butter and margarine until light and creamy. Add eggs,
honey and vanilla; beat until very light. In a separate bowl, stir
together flour, salt and baking powder; gradually beat flour mixture
into butter mixture. Stir in oats, cranberries, and chocolate chips.
Drop by rounded tablespoons onto parchment-lined baking sheets;
grease the bottom of a glass and dip in sugar. Flatten each cookie
slightly with bottom of glass. Bake just until bottoms of cookies
brown lightly and tops are dry, 15 to 18 minutes. Yields 7 to 8
dozen. (Careful; these can be habit-forming.)
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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