Well, it’s the first day of work on the house. The attic/bedroom has already changed so much from before! I’ll do a more photo-fabulous post about that later when there’s more to share. But first, cookies.
These cookies are adapted from an old cookbook that holds a special place in my heart. It was from my mom’s workplace in the 80s, and she got a copy for her and a copy for my grandmother, whose eyesight is in poor condition these days. So her copy came to me.
There’s one page in my mom’s copy that is nearly falling out of the rings, splattered with butter, chocolate and probably some peanut butter, too. It’s the page for “no bake” cookies, which have been a favorite for as long as I can remember. We always used the same recipe from the same cookbook, so I was so happy when my mom gave me this copy to take with me to Oregon!
But until now, I haven’t used the book for many other recipes. Until Memorial Day came along, and we wanted to make some cookies to share with our friends. And in the words of many of our favorite TV characters, it turns out that I’ve made a huge mistake, because it’s full of amazing stuff like Sesame Seed Cookies, Sour Cream Pralines and German Chocolate Caramel Squares.
This is a slight adaptation of the oatmeal cookie recipe from that book. I am resolving to cook from it more often.
Here’s what you need:
1 cup butter, room temperature
1 cup granulated sugar
3 eggs, lightly beaten
2 cups AP flour
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
2 cups quick oats
6 Tbsp. milk
3/4 cup dried cranberries
Preheat the oven to 400 degrees.
Cream the butter and sugar until light and fluffy – about two minutes on medium speed. Add in eggs and beat for another 30 seconds or so to incorporate.
In a separate bowl, stir flour, baking soda, cinnamon, allspice and oats together. Add in small batches with the mixer on the lowest setting, alternating with the milk. Fold in the cranberries last (though you may wish to save a few to decorate the tops of the cookies for a good presentation).
Cover and chill for 20 minutes in the freezer, then scoop onto cookie sheets (if you saved some cranberries for the top, now is the time to press them gently on top of the cookies) and bake for 10-12 minutes, rotating 180 degrees (and changing shelves, if you have more than one tray in at a time) halfway through the cook time. Remove to a wire rack to cool.