| 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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