Tuesday, February 26, 2013

Spencer's Oatmeal Cookies

On the day that I moved into my first very own apartment, my brother woke up early and baked these special oatmeal cookies for me as a house warming present.  It was such a thoughtful gesture.  They are by far the most delicious cookies I've tasted in a long time.  

At first, they're chewy and soft.  If you let them sit for a day though, they become crunchy like biscotti, except that these are actually edible; either way, they’re scrumptious!  I've changed the recipe slightly here to include brown sugar and dried cranberries.  Thanks for the great recipe, Spence!

Spencer's Oatmeal Cookies

1 C. softened butter
1 C. brown sugar
1 C. white sugar
1 t. vanilla
1 T. molasses
1 t. salt
2 t. cinnamon
2 eggs
2 C. flour
1 1/2 t baking soda
2 C. quick oats (you could use Spelt too)
1 C. dried cranberries

Preheat the oven to 350. 

In a large bowl, thoroughly beat the butter and sugar.  Add the next four ingredients and beat again until smooth.  Add the eggs, one at a time and beat until they are completely mixed into the batter.  Sift in the flour and baking soda.  When combined, fold in the oats and cranberries.  Bake for 10 minutes, or until cookies are thin and golden.  Allow them to cool on a rack.

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