Prep time: 15 minutes
Cook time: 10 minutes per batch
Makes 4 dozen small cookies
This oatmeal cookie recipe comes from Patricia Stewart of Rancho Cordova, who says the cookies taste a lot like the popular Otis Spunkmeyer version.
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¾ cup white sugar
¼ cup brown sugar
½ cup butter, softened
½ teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¾ cup flour
1½ cups quick oats
½ cup chopped walnuts
¾ cup dried cranberriesor raisins
Preheat oven to 375 degrees. In a large bowl using an electric mixer, combine sugar, brown sugar and butter until creamy. Add egg and vanilla and blend well. Add cinnamon, baking soda, salt and flour and mix well. Using a rubber spatula, fold in oatmeal, walnuts and dried cranberries or raisins, making sure ingredients are well-blended.
Roll dough into 1-inch balls and place 3 inches apart on cookie sheets sprayed with nonstick spray. Bake eight to 10 minutes, just until light brown. Cool on racks.
Recipe can be doubled and cookies can be made larger, if desired. In this case, bake a little longer.
Per cookie, based on 4 dozen small cookies using Craisins (sweetened dried cranberries): 65 calories; 1 gram protein; 9 grams carbohydrates; 3 grams fat (1 saturated, 1 monounsaturated, 1 polyunsaturated); 10 milligrams cholesterol; 27 milligrams sodium; 0 fiber; 5 grams sugar; 40 percent calories from fat.