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!
