CHEWY CRANBERRY OATMEAL COOKIES

I have not baked cookies or cakes since Easter. The last thing I baked was bread. Taking advantage of some spare time I had last night,  I decided to give it a try again. Although baking is not my forte I still like to try. I was going to make the old stand by oatmeal and raisin cookies but I realized I had no raisins (somebody ate them...) and it was too late to go to the store. I looked around and I found a box of dried cranberries in my cupboard I decided to use them instead of raisins. Due to the tart nature of this fruit it is not a snack for some people in my house ..... thus I always have it handy (ha... ha). I really like the tartness of it especially in cookies  or salads.  Using the traditional recipe I had saved over the years I made this truly delicious oatmeal cookies.  They turned out to be slightly tart, yet sweet, chewy and crunchy little delights. They disappeared very fast.  Give it a try.

Ingredients:

1/2 Cup (1 stick) + 6 tbsp butter, softened
3/4 cup firmly packed brown sugar (I used light brown sugar)
1/2 Cup granulated sugar

2 Eggs                                                                                              
1 Tsp vanilla
1-1/2 Cups all purpose flour
1 Tsp. baking soda
1 Tsp. ground cinnamon
1/2 Tsp salt (optional)
3 Cups regular or quick oats, uncooked
1 Cup dried cranberries

Heat oven to 350 degrees. In a large bowl, beat butter and sugars until creamy. Add eggs and vanilla, beat well. Add flour, baking soda and cinnamon, mix well. Add oats and cranberries and mix until everything is well incorporated.  Drop dough by rounded tablespoonfuls unto ungreased cookie sheets. Bake 8-10 minutes or until golden brown. Cool and enjoy.  Store tightly covered.