Cranberry Oat Cookies

INSTRUCTIONS

1. Mix together flour, salt, cinnamon, baking powder, and baking soda in a large bowl.
2. Whisk together vanilla, milk, and eggs just until combined, then set aside.
3. Cream butter and both sugars in the bowl of a stand mixer until light and well mixed
4. On low power pour in milk mixture until combined, then slowly add the flour mixture.
5. Gently incorporate oats and cranberries using a spatula, then place in refrigerator for at least 2 hours or overnight.
6. Preheat oven to 350°.
7. Line 2 cookie sheets with parchment paper and drop 2 tbsp balls of cookie dough in a 3 x 6 pattern.
8. Bake 17 minutes or until golden brown and soft in the middle.
9. Take out cookies and let cool for 10 minutes, then transfer to a wire cooling rack to finish cooling.
10. Put uneaten cookies in a gallon size ziplock bag and place in freezer for up to 6 months.

❤ Try our USDA certified organic Whole Rolled Oats and Soft White Wheat Berries ❤

Related Recipes

• Harvest Oatmeal
• Chocolate Biscotti Cookies
• Gluten-Free Chocolate Oat Cookies
• Baked Apple Oatmeal
• Cranberry Oat Bread

Brought to you by Be Still Farms, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here.