Another fabulous recipe taken from one of Joanne Fluke’s books: “Fudge Cupcake Murder”. Check out the books at www.murdershebaked.comPreheat oven to 350 degrees F., rack in the middle position.
1 cup |
| butter, melted (2 sticks) |
|
1 cup |
| brown sugar |
|
1 cup |
| white sugar |
|
1/2 tsp |
| baking powder |
|
1/2 tsp |
| baking soda |
|
1/2 tsp |
| salt |
|
2 |
| eggs, beaten |
|
1 tsp |
| vanilla |
|
1/4 tsp |
| cinnamon |
|
1/8 tsp |
| nutmeg |
|
2 cup |
| flour |
|
1 1/2 cup |
| sweetened dried cranberries (Craisins or another brand) *** |
|
1 1/2 cup |
| rolled oats (uncooked oatmeal) |
1 | Preheat oven to 350 degrees F. Melt butter in large microwave-safe bowl. Add sugars and let cool a bit. Add eggs, baking powder, baking soda, salt and vanilla. Add flour and mix. Then add the cranberries and oats and mix everything up. The dough will be quite stiff. | 2 | Drop by teaspoon onto a greased cookie sheet, 12 to a sheet. | 3 | Bake at 350 degrees F. for 12-15 minutes. Cool on cookie sheet for 2 minutes. Remove to rack until cool. | |
|
Yield: 5 to 6 dozen, depending on cookie size |
Cooking Tips |
*** If you can't find the cranberries where you live you can substitute any chopped dried fruit such as dates, apricots, peaches, etc. |
These freeze well if you roll them in foil and put them in a freezer bag. |
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