Oatmeal Walnut Cranberry Cookies

When the holidays come around, I love to make cookies! These are a great oatmeal cookie variation, especially if you're like me and can't stand raisins in your cookies. It took me a while to get these just right. They're chewy with just the right amount of crunch at the edges. Delish. This recipe makes about 4 dozen cookies, so feel free to cut it in half if you need to.

What you'll need:

• large mixing bowl
• cookie sheets (if cooking more than 1 tray at a time, make sure they are identical - different brands of cookie sheets will cook differently and you'l have one tray overcooked!)
• non-stick cooking spray
• 2 sticks of unsalted butter, softened
• 2 eggs
• 1 cup white sugar
• 1 cup dark brown sugar, packed
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1 Tbl vanilla extract
• 1.5 cups white flour
• 3 cups old-fashioned oats (do NOT use the quick cooking kind!)
• 1 cup dried cranberries
• 1 cup chopped walnuts

Instructions:

1. Preheat oven to 350.
2. Cream the brown and white sugar into the butter.
3. Add the eggs, vanilla, baking soda, salt, and cinnamon. Mix well.
4. Add the flour, 1/2 cup at a time, and fold in gently.
5. Add the 3 cups of oats, 1 cup at a time.
6. Add the cranberries and walnuts, and mix that in.
7. Grease the cookie sheets and use a spoon to make drop cookies. A dozen should fit on the cookie sheet.
8. Bake at 350 for 12-15 minutes; remove when the edges look dry.

This recipe will make about 4 dozen, depending on how large you make the cookies.