In honor of one of my absolute favorite holidays, Thanksgiving Day, I’m sharing with you my famous Cranberry Oatmeal Cookies. I make them every fall when the cranberries first hit the stores. Give it try while the berries are available!

Emily’s Cranberry-Oatmeal Cookies

ingredients

1/2 pound (2 sticks) butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 cups all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4  teaspoon nutmeg

1/4 teaspoon powdered ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

3 cups old fashioned Quaker® Oats, uncooked

2 cups or more fresh or frozen crainberries, coarsely chopped

preparation

1. 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, nutmeg, ginger, cloves, and salt; mix well. Add oats and cranberries; mix well.

2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

3. 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.

Note:  You could use dried cranberries if you needed to, but they’re usually sweetened and think the tartness is what makes the cookie.

Enjoy!