Oatmeal Cranberry Cookies

A simple drop cookie that was originally inspired by the Fall holidays.

Dry Works

3 cups rolled oats (quick ones are best)
1 cup all purpose flour
1/2 tsp baking soda
1 tsp salt

Cream Works

1 cup brown sugar (packed)
1/2 cup white sugar
3/4 cup butter (softened)
1/4 cup water
1 egg
1 tsp vanilla
1 tsp Penzeys "Pumpkin Pie Spice Mix", "Baking Spice Mix" or cinnamon

Additions

2 cup dried cranberries


Before starting, pre-heat oven to 350 F with racks spaced in the center of the oven. Prepare 3 cookie sheets with parchment paper and some cooling racks for the cookies after they are baked.

Combine the dry works in a bowl and mix well. Set aside.

In a second, larger bowl, combine the cream works and whisk until well mixed and uniform. When the oven is pre-heated, add the dry works and the cranberries to the bowl containing the cream works and mix well with a stiff spoon.

Using an ordinary tableware spoon, portion out the cookie dough onto the parchment covered baking sheets, using your fingers to help form a ball. Each portion should be about the size of a golf ball. Space 8 cookies to a baking sheet.

When you have the first cookie sheet filled, place on the lower rack of the oven and start a timer for 10 minutes. Proceed to portion out the next cookie sheet but wait until the first one has baked for 10 minutes.

After 10 minutes, move the first cookie sheet to the top rack, rotating it in the process to ensure even baking. Place the second tray on the lower rack of the oven and restart the timer. Proceed to portion out the third cookie sheet.

After 8 minutes on the timer (18 minutes total), check the top cookies. They will be done when the bottoms show a little color and they have spread to about 3/8 inch thick. Note - they will still be a bit soft so use care when checking. If they aren't done, check after the full 10 minutes. If they are done, adjust the timer to 9 minute intervals.

If done, remove from oven, move the cookie sheet from the lower rack to the top rack, again rotating and restart the timer. Remove the baked cookies from the parchment and place on a cooling rack, being careful as you move them. As they cool, they will firm up.

Portion out some more cookies and repeat the process until all the dough is used up. You should end up with between 32 and 36 cookies.