Oatmeal Cranberry Cookies

I titled these Oatmeal Cranberry Cookies but in reality they are just my favorite oatmeal raisin cookies from growing up, and I wanted to use up the dried cranberries I had in my refrigerator! Plus, it makes them sound much more fall and festive, don't you think?

This recipe is straight from the lid of the Quaker Oats canister - you can't get much more authentic than that!

Oatmeal Cranberry Cookies
from Quaker Oatmeal
Makes about 4 dozen

1/2 pound (2 sticks) unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins (or any other small or chopped dried fruit)

Heat oven to 350°F.

In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.