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by Sarah Steimer

The best part of oatmeal cookies is that you can pretend they're good for you.

  • 3/4 cup butter
  • 1 3/4 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • sprinkle of ground cloves
  • 2 cups of rolled oats
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup walnuts, chopped
  • 1/2 cup (or more!) chocolate chips

Beat butter at medium speed to high for 30 seconds. Add about half the flour, all of brown sugar, sugar, egg, baking powder, vanilla and baking soda. Stir in cinnamon and cloves,  beat until thoroughly combined and then add rest of flour.

Stir in oats, walnuts, cranberries/raisins and chocolate chips.  Drop  by rounded teaspoon two inches apart onto an ungreased cookie sheet.   Bake at 375 degrees for 10 to 12 minutes or until edges are golden brown.

Recipe adapted from: Better Homes and Gardens New Cook Book

Photo: Sarah Steimer

Baking tips:

-Cookies can trip a lot of people up. Shoot for taking your cookies out at the suggested time, even if they still seem a bit soft. Many cookies continue baking while they’re out of the oven and cooling.

-Oatmeal makes an awesome baking staple. Think: oatmeal cookies, fruit crisps, granola.

-This goes for anything you bake: Try to use unbleached flour versus bleached. Just think about it, why would you want something you’re ingesting to be bleached?

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