|Yield||2 doz. cookies|
My favorite thing to cook with my son, Archie, is oatmeal cookies. We can add spices, try something new. Adding bright red cranberries is a healthful treat. The bulk aisle has great deals on dried cranberries, and oatmeal. Check the bulk spices for lower-priced ground cardamom and whole nutmeg. Use a microplane to grate the nutmeg for extra spiciness.
And the measurements below, of course, are simply suggestions. But you should wind up with one batch of fresh cookies, plus three cookie logs for the freezer.
|1½||cups all-purpose flour|
|1||tsp. baking soda|
|1½||tsp. ground cinnamon|
|½||tsp. freshly grated nutmeg|
|2||pinches ground cardamom|
|1||cup butter, softened|
|1||cup brown sugar|
|¼||cup granulated sugar|
|1||tsp. vanilla extract|
|~||Dollop of dark molasses|
|3||cups rolled oats (see Note)|
|1||cup dried cranberries|
Culinate editor’s note: You can get away with using half of the oats called for, if necessary. The cookies will still have an oaty chewiness, but they will bake up flatter and broader. And the extra dough will be goopier, making it trickier to roll into logs for freezing.
Related article: Child’s play
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