You will be surprised at how good these cookies are, they are so much better than just any oatmeal cookie. They are called “Vanishing Oatmeal Cookies” for a very good reason. Whether hot out of the oven or cooled and a bit crispy, with a cup of coffee or tea, these are very hard to resist.
Now, I must tell you that I didn’t come up with that name for these on my own. These are adapted from and I believe, improved upon, a Quaker Oats recipe of the same name.
INGREDIENTS
2 sticks butter
1 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3 cups oatmeal
1 cup dried cranberries
DIRECTIONS
Preheat oven to 375º
Beat sugars and butter until smooth. Then add the eggs, vanilla and mix well. Then, add the next four ingredients and mix well again. Next, add the oatmeal and cranberries and stir until well combined. Drop by teaspoonful on an ungreased sheet pan and bake for 10-12 minutes or until browned to your liking. Cool for a minute or two on the sheet pan and then move to a rack to cool.
NOTES
If you prefer, you can certainly make these into bars, rather than cookies. put in 13″ x 9″ metal pan and bake for 30-35 minutes.
TIPS
Also, I want to share a secret, maybe you already do this. However, I’m sharing for all of you that have not tried this and I think it is a game-changer. This little trick comes in very handy when I’m baking with the little ones and don’t want to have 3 dozen cookies in the house, because I can’t stop eating them!.
So, here it is. I make the cookie batter, cook what I want…maybe just one sheet pan full, for a small get together or just enough for me and my helpers. Then, I scoop out the remainder of the dough onto a sheet pan. Put as many on the pan as you can fit, then pop them into the freezer.
Finally, after about 30 minutes in the freezer, pull them out, remove from the sheet pan and place them in a zippered plastic bag. Make sure to mark the cookie name, cooking instructions, and the date. That way, you can pull them out, at a moment’s notice and bake however many you want. I do this with all of my cookie batters, it’s a good way to keep us from eating two dozen in short order! Additionally, it is nice to have a selection of two or three to pick from at any given time.
