The holiday season is just about to descend upon us! To me the holiday season is basically the cookie season. I think I could do without any presents (okay, maybe a couple good ones!) and be quite satisfied with a nice big tray of cookies! I am sure everyone is getting excited about baking their favorite christmas cookie recipes.
This recipe has become a favorite of mine. It is an easy drop cookie recipe made extra pretty by the addition of chopped cranberries. The cookies come out with a delicate texture and the cranberries provide a tangy foil in these buttery gems. I took them to a Thanksgiving day celebration and my friends described them as being “melt in the mouth”. I found this recipe in the Better Homes and Gardens 1992 publication Cookies Cookies Cookies.
Ingredients
- 1 cup all-purpose flour
- 1 cup quick cooking oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- One stick unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla
- 1 cup chopped cranberries
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees and line 2 baking sheets with baking parchment.
- Stir together the flour, oats, baking powder and salt.
- In another bowl, beat the butter until light. Add the sugar and beat for another minute or so, then beat in the egg and vanilla.
- Stir in the flour mixture, then the cranberries and walnuts. Stir just until everything is incorporated and do not over mix.
- Shape 2 tablespoons of the dough into balls and place on the cookie sheets. This dough doesn't spread too much, so you may want to flatten them a bit.
- bake for about 18 minutes until lightly brown.
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