oatmeal and cranberry goodness

This recipe comes from Martha's 2001 special holiday magazine -- a whole issue devoted to cookies. It had some super cute decorating ideas for sugar cookies (of course--it's Martha) and several keeper recipes as well, including this oatmeal and cranberry number.

oatmeal cranberry cookies
makes about 3 dozen

2 C all purpose flour (I substituted 1 C for whole wheat flour)
1/2 teas salt
1/2 teas cinnamon
1 teas baking powder
1 teas baking soda
1 Tbs pure vanilla extract
3 Tbs milk
2 eggs
1/2 lb (2 sticks) unsalted butter, room temperature
1 C packed light-brown sugar
1/2 C granulated sugar
3 C old-fashioned oats (I used quick oats, not instant, and it turned out just fine)
1 C dried cranberries

In medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In small bowl, whisk together vanilla, milk, and eggs. Set aside.

In large bowl, combine butter and sugars. Beat until light and fluffy. Beat in egg mixture. Stir in flour mixture until just combined. Finally, stir in oats and cranberries. Cover dough with plastic wrap and refrigerate for about 2 hours, until firm.

Preheat oven to 350. Line baking sheet with parchment paper. Shape dough into balls and flatten a bit with your palm.

Bake until light golden but still soft in the center, about 15-17 minutes (rotating half-way through) Make sure not to over-bake! Remove from oven and transfer to wire rack, or just slide parchment onto the counter-top for cookies to cool.

Before chilling the dough,
I put away some of it into the freezer for later.

My future-self will thank me. :)