These simple Oatmeal Cranberry Cookies are perfect with your tea, milk or coffee. So easy, you’ll make these biscuits all the time !!!
Author: Nectaria
Servings: 16-20 cookies
INGREDIENTS
60 gr. / 2.11 oz. unsalted butter
60 gr. / 2.11 oz. vegetable shortening
80 gr./ 2.82 oz. light brown sugar
60 gr. / 2.11 oz. granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 teaspoon salt
1 large egg
1 teaspoon baking powder
100 gr. / 3.53 oz. all-purpose flour
140 gr./ 4.94 oz. rolled oats, quick cooking or old-fashioned
120 gr./ 4.23 oz. dried cranberries
INSTRUCTIONS
Preheat the oven to 350°F/ 180°C.
Line with parchment a baking sheet. In a medium size bowl mix together flour, oats and baking powder.
Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, clove and salt. Beat in the egg, again beating until smooth. Add the flour mix and beat until well incorporated. Add the cranberries and stir to combine.
Drop the cookies by the tablespoonful onto the prepared baking sheets, spacing them about 2″/ 5cm apart and flattening the balls slightly with the bottom of a glass.
Bake the cookies for 16 to 18 minutes or until they will start color all over.
Remove the cookies from the oven and let them cool right on the pan.