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Cranberry Oatmeal Breakfast Cookies


A family friend passed along this recipe after I shared mine for Oatmeal Crunchies.  While there are similarities, these cookies aren’t so deathly sweet, are soft instead of crunchy and feature cranberries.  They’re just as delicious as some of the recipes I’ve featured and I don’t feel bad if the girls munch on one for breakfast or as a snack.



1 cup butter
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1/2 teaspoon water
1 teaspoon vanilla
1 1/2 cup flour (can substitute whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups oatmeal
1 cup craisins (or raisins)
1 cup chopped walnuts (optional)

Preheat oven to 350F.  Beat butter until light and fluffy, then add in sugars and cream.  Add eggs, then water and vanilla.


Sift together flour, baking powder, baking soda and salt.  Add to the butter mixture and blend until a soft dough forms.  Fold in oatmeal and craisins.


Drop by spoonfuls onto slightly greased cookie sheet.  Bake for eight to nine minutes or until cookies are set and slightly golden.  Remove to a wire rack or paper bag.


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