Monday, November 15, 2010


½ cup unsalted butter
1/3 cup granulated sugar
½ cup brown sugar
1 large egg
½ teaspoon pure vanilla extract
1 tablespoon honey or light corn syrup
¼ cup rolled oats
1 1/3 cups sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 cup dried sweetened cranberries, coarsely chopped
¾ cup walnuts, chopped

Preheat oven to 350°F. Line a cookie sheet with Glad Cook ‘n’ Bake Paper. Set aside.
In a bowl, cream butter, granulated sugar and brown sugar until light. Add the egg, vanilla extract and honey (or light corn syrup). Mix well.
In another bowl, toss together oats, flour, baking powder, baking soda and salt. Add to the creamed butter mixture. Add the cranberries and walnuts. Blend well.
Scoop cookie dough into balls and place on Glad Cook ‘n’ Bake Paper-lined cookie sheets. Bake for 15 to 18 minutes or until done. Cool completely.
Yield: 22 to 24 pieces

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