Oatmeal Raisin Cranberry Cookie
Yields 3-4 dozen
A favorite among morning bake sales, bake these along side muffins and breads for a special morning treat.
2 1/2 cups quick cooking or old fashioned cups oats
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
2 sticks unsalted butter
1 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon water
1 tablespoon vanilla extract
3/4 cup dark raisins
3/4 cup dried cranberries
Preheat oven to 375°F
In a large bowl, combine the oats, flour, baking soda, cinnamon and salt. Set aside.
In the bowl of an electric mixer using the paddle attachment cream the butter, dark brown sugar and granular sugar and mix until light and fluffy, 2-3 minutes.
Add in the eggs, water, and vanilla extract and mix on low until combined.
Remove the bowl from the mixer and stir in dry ingredients by hand, using a rubber spatula. Stir in the raisins and cranberries.
Place about 1 heaping tablespoon of dough on parchment-lined cookie trays and bake about 12 – 15 minutes or until lightly golden. Remove from oven and allow to cool.