| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 30 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 3/4 | c | Brown sugar |
| 1 | c | Butter; room temp |
| 2 | Egg | |
| 1 | tb | Vanilla extract |
| 1 1/2 | c | Flour |
| 2 | ts | Baking soda |
| 1 | ts | Salt |
| 4 | c | Oats, rolled (raw) |
| 1 | c | Cranberries; dried |
INSTRUCTIONS
Cream butter & sugars, beat in eggs and vanilla until smooth. Stir in oats and cranberries. Shape dough into 2 inch balls, place on greased baking sheets and flatten slightly. Bake at 325 until lightley browned, about 12-15 min. Remove and cool on wire racks Posted to MC-Recipe Digest V1 #180 Date: Fri, 02 Aug 1996 09:29:35 +0000 From: Cheryl Gimenez <clgimenez@earthlink.net> NOTES : This is a big hearty cookie with ample oats so they'll travel well without crumbling. Store in airtight containers up to one week or freeze for another time.
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