Simple Salted Cranberry Oatmeal Cookies
Serving Size / Yield
- 3/4 C. shortening (vegetable works well here)
- 1 C. sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. kosher salt
- 1/2 tsp baking powder
- 1 tsp. vanilla bean or extract
- 2 lg. eggs
- 4 Tbs. whole milk
- 1 C. dried cranberries (soaked in water so they're plumped)
- 2 C. all purpose flour
- 2 C. quick cooking oats
- sea salt, for topping
Cream shortening and sugar.
Add cinnamon, cloves, salt, baking powder and vanilla bean. Mix. Add the eggs and milk and combine. Add plump cranberries (minus the liquid). Add flour along with the oatmeal and mix.
Use two teaspoons to drop by rounded spoonfuls onto ungreased baking sheets covered in foil and dusted with powdered sugar. Place about one inch apart. Bake in a 350-degree oven for 12-14 minutes. Edges should be slightly brown. Sprinkle with sea salt right when they come out of the oven.
Let sit for 2 minutes and move to a plate to cool. Makes approximately 4 dozen cookies.