| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Unsalted butter* |
| 1 1/4 |
c |
Brown sugar |
| 1/2 |
c |
Sugar |
| 2 |
lg |
Eggs* |
| 2 |
ts |
Vanilla extract |
| 2 |
tb |
Milk |
| 2 |
c |
Rolled oats |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 2 |
c |
Dried cranberries |
INSTRUCTIONS
*You can use equal amounts of applesauce to replace butter. You can also
use egg substitute to replace real eggs. I did and cake was great.
Preheat oven to 350 degrees F.
Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk. In a
sparate bowl, combine oates, flour, baking soda, cinnamon and salt. Add dry
ingredients to butter mixture and stir until combined. Stir in cranberries.
Divide dough in half, roll into a log about 1.5 inches in diameter.
Refrigerate until firm.
Slice logs into cookies about .25 to .5-inch thick and bake on
parchment-lined cookie sheets leaving 1.5 inches between cookies. Bake 12
to 14 minutes or until golden brown. Cool on a wire rack. Amount will
depend upon thickness of cookies.
Recipe By : Martha Stewart Living
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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