Ingredients
2/3 cup (150 mL) unsalted butter
2/3 cup (150 mL) packed brown sugar
2 eggs
1 1/2 cups (375 mL) old-fashioned rolled oats
1 1/2 cups (375 mL) all purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 pkg (6 oz / 142 g) dried cranberries
2/3 cup (150 mL) white or semi-sweet chocolate chips, optional
2/3 cup (150 mL) packed brown sugar
2 eggs
1 1/2 cups (375 mL) old-fashioned rolled oats
1 1/2 cups (375 mL) all purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 pkg (6 oz / 142 g) dried cranberries
2/3 cup (150 mL) white or semi-sweet chocolate chips, optional
Directions
Preheat oven to 375°F (190°C).
Using electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well.
Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in the dries cranberries and chocolate chips.
Drop by rounded tablespoons (15 mL measures) onto ungreased cookie sheets. Press each one down slightly. Bake for 10 minutes or until golden brown.
Using electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well.
Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in the dries cranberries and chocolate chips.
Drop by rounded tablespoons (15 mL measures) onto ungreased cookie sheets. Press each one down slightly. Bake for 10 minutes or until golden brown.
Makes 2 dozen large cookies.
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