Last month I returned from a visit with my family in Utah. It was an excellent trip. I saw siblings, in-laws, nieces, nephews, and extended family. I was reminded of a few family traditions.
I was home over Labor Day. Every Labor Day my extended family on my mother's side goes to a picnic area and roasts hotdogs and makes s'mores. Everyone brings more food than we could possible eat in one day. We always do a hike after eating to an overlook. We try to see those who remained at the picnic area from the overlook.
We also eat a trail mix called bird seed. I'm not sure of its origin. It is made with Lucky Charms cereal, salted peanuts, raisins, and at least two types of M&Ms. I always strategically grab handfuls with lots of M&Ms.
Another family tradition is making cookies on sundays. When I was growing up, we would make cookies most sundays. It's amazing none of us have diabetes! When I was home, I made cookies at my sister's home on sunday. We made an oatmeal cranberry cookie, much like this one.
This recipe came from food.com. My sister's recipe came from a cookie cookbook. Both called for white chocolate chips. We replaced the white chocolate chips with semi-sweet because no one in my family prefers white chocolate. It was a wise substitution.
The ingredients are 3/4 cup sugar, 1/4 cup packed brown sugar, 1/2 cup softened butter, 1 large egg, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup all-purpose flour, 1 1/2 cups oats, 3/4 cup dried cranberries, and 1 cup chocolate chips or chunks. I used chocolate chunks.
I measured the softened butter and sugars into a bowl.
I mixed the sugars and butter together until they were lighter in color. I added the egg and mixed well.
I added the vanilla extract and stirred vigorously, but not too vigorously. Let's say I stirred enthusiastically.
I added the baking soda, salt, cinnamon, and flour.
I stirred until everything was well combined. I then added the oats, dried cranberries, and chocolate chunks.
I folded all the ingredients together. This photo is a bit out of focused.
I spooned equally sized mounds of dough onto a greased cookie sheet. The instructions say the mounds should be one inch in diameter and there should be three inches of space between the mounds.
I baked the cookies for 10 minutes at 375 degrees. I'm always surprised when the baking temperature is not 350 degrees.
I let the cookies cool for a minute or two on the pan before transferring them to a wire rack where they finished cooling completely.
These were just as delightful as the ones I made with my sister, though I missed the good company.
I enjoyed the chewy oats and cranberries. I don't know why so many cranberry oatmeal cookie recipes call for white chocolate. I think the bitter semi-sweet chocolate is a better match with the sweet cranberries.
The cookies are soft and fragrant. They are exquisite, flavorsome cookies that I thoroughly enjoyed. I give this recipe my ringing endorsement! Yum!