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Cranberry
Oatmeal Cookies
(These are surprisingly scrumptious!)
from Taste
of Home magazine (October/November 1999)
| Magazine Version (full fat): | Reduced Fat Version: |
| 1 cup butter or margarine, softened | 3 T + 1/4 cup Sunsweet Lighter Bake (fat substitute) + 2T of oil |
| 1-1/2 cups sugar | 1-1/4 cups sugar |
| 2 eggs | 2 eggs |
| 1 teaspoon vanilla extract | 1 teaspoon vanilla extract |
| 2 cups all-purpose flour | 2 cups all-purpose flour |
| 1 teaspoon baking powder | 1 teaspoon baking powder |
| 1/2 teaspoon salt | 1/2 teaspoon salt |
| 1/4 teaspoon baking soda | 1/4 teaspoon baking soda |
| 2 cups quick-cooking oats | 2 cups quick-cooking (or regular) oats |
| 1 cup raisins | 1 cup raisins |
| 1 cup coarsely-chopped fresh or frozen cranberries | 1 cup coarsely-chopped fresh or frozen cranberries |
| 1 tablespoon grated orange peel | 1 tablespoon grated orange peel |
| 1 package (12 ounces) vanilla chips | 1 package (12 ounces) or less vanilla chips |
Directions:
In a mixing bowl, cream
butter (or Lighter Bake & oil) and sugar. Add the eggs, one at
a time, beating well after each addition. Beat in vanilla.
Combine flour, baking powder, salt and baking soda; add to the creamed
mixture. Stir in oats, raisins, cranberries and orange peel.
Stir in vanilla chips. Drop by rounded teaspoonfuls 2 in. apart onto
greased baking sheets. Bake at 375 degrees for 10 to 12 minutes or
until the edges are lightly browned. Cool on wire racks.
Yield: 5 to 6 dozen