Oatmeal Cookies with Craisins and Crystallized Ginger
Submitted by Bobbi Hill on May 14, 2009

This is an interesting take on traditional oatmeal cookies. Everyone that has tried them comes back for more.

Servings:
Group

Complexity:   
Easy

Total Time:
1 hour, 30 minutes

Ingredients:
1 cup unsalted butter, melted
2 cups brown sugar, packed
2 eggs
1 tsp. vanilla extract
1 1/2 cups unbleached all-purpose flour
1 tsp. baking powder
1 tsp. salt
3 cups quick-cooking oatmeal (not instant)
1 cup Craisins (dried cranberries)
1/2 cup sliced almonds
1/4 cup crystallized ginger, chopped

Directions:
Preheat oven to 325 degrees. Line jellyroll pans or cookie sheets with baker’s parchment paper. In a large mixing bowl, whisk together melted butter and brown sugar. Stir in eggs, one at a time, beating well after each addition, then stir in vanilla and set aside

In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture, oatmeal, dried cranberries, sliced almonds, and ginger all at one to butter mixture, then stir just until mixture comes together to form a dough.

Arrange spoonfuls of dough 2 inches apart on parchment-lined baking sheets and bake 18 to 20 minutes, or until golden brown. Let cool 2 minutes on baking sheet, then remove to a wire rack to finish cooling.

Cook's Notes:
Makes 4 dozen cookies.