Cranberry Oatmeal Cookies

cranberry oatmeal cookies

Cranberry Oatmeal Cookies


It’s National Cookie Day and you still have leftover cranberry sauce in the refrigerator from Thanksgiving. Make everyone happy with these treats!

Note: if you don’t have 1 ½ cups cranberry sauce, you can use one cup and throw in some dried cranberries. Or you can probably make the cookies with 1 cup. I think this is just what I had left when I made up the recipe!

Second note: My leftover cranberry sauce was made with real berries. I do not know what would happen if you use the canned stuff with the lines in it. Leave a note and let us know if you try it!

Cranberry Oatmeal Cookies
(Makes around 4 dozen)

Cream together ½ cup butter (one stick) with 1 cup brown sugar.

Add 2 beaten eggs (or, if you’re like me and just made a pavlova for someone’s birthday, three egg yolks)

Stir in 1 ½ cups leftover cranberry sauce

In a large measuring cup, mix 1 ½ cups flour (part whole wheat is fine) with 1 teaspoon baking soda, ½ teaspoon salt and 1 heaping teaspoon cinnamon.

Add to the liquid mixture. Then mix in 3 cups of uncooked oatmeal (I use rolled oats, but I imagine quick oats would be okay, too. The cookies would be a little less chewy, presumably.)

Drop generous tablespoons of dough onto ungreased cookie sheets. Bake at 350 F for 10-12 minutes. Cool one minute on the cookie sheet and then on a wire rack.

Heard in my kitchen: “They have oatmeal; I’m calling this breakfast!”

You can find many delicious cookie recipes in the New Inglenook Cookbook, which is a wonderful Christmas gift!

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