Sometimes just a simple change to a traditional recipe gives it holiday flare, like with this lacy-chewy oatmeal cookie studded with dried cranberries. I use a little orange zest for an extra hit of flavor. Be sure to let these cool on the baking sheet because they’re delicate while warm.
Bonus Baking Tip: If a recipe calls for butter at room temperature, it doesn’t really mean room temperature because most of our houses are at about 70 degrees during the winter months. (I prefer the word “softened.”) Butter is soft enough to use after about 30 minutes out of the refrigerator. If the butter is much softer, your cookies may spread too much. The butter temperature is especially important in recipes like the following that spread to perfect thinness without burning.
Makes about 4 dozen cookies
Dried cranberries replace the traditional raisins in this oatmeal cookie, giving them a pretty holiday appearance. If you want to add even more decadence to the cookies, stir in 1/2 cup white chocolate chips with the cranberries.
11/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1 tablespoon grated orange zest
21/2 cups oats (old-fashioned or quick cooking)
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup dried cranberries
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
Combine flour, baking soda, salt and orange zest in a medium bowl. Stir in oats.
Beat butter and both sugars until light and fluffy. Add eggs and vanilla. Beat to blend. Add dry ingredients in 2 additions, beating until combined after each addition. Stir in cranberries.
Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until thin and golden at the edges, about 8 to 10 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to racks to cool completely. (Cookies can be made up to 3 days ahead and stored in an airtight container at room temperature.)