Oatmeal Cranberry Cookies

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp pure vanilla extract
1 and 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamon (I subbed using Ginger and its fine, same amt)
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10-12 minutes, or until golden brown. Cool

The recipe states it makes 5 dozen cookies. I made mine a little bigger and it made only 4 dz but that is still a good amount. I may play around with this recipe sometime soon again and see how I could sub the flour, etc for a gluten free version.

They tasted really good! The recipe is from Food Network.com

For those of you with sugar, gluten, etc allergies, or diabetes (like me) I did substitute the white sugar for Splenda and it tasted fine. "

No-Bake Chocolate Macaroons

1/2 cup butter or margarine

1 cup brown sugar

1 cup white sugar

1/2 cup milk

3 cups quick-cooking rolled oats

1 cup shredded coconut

1/2 tsp. salt

6 tbsp. cocoa

1 tsp. vanilla

Combine butter, sugars and milk in saucepan.

Boil for exactly three minutes and add remaining ingredients.

Blend lightly and drop by teaspoon on wax paper. Chill.

Ginger Snaps

3/4 cup butter or margarine softened

1 cup granulated sugar

1 Egg

1/2 cup molasses

2 1/2 cups all purpose flour

2 tsp baking soda

2 tsp ginger

1 tsp cinnamon

1/2 tsp salt

Granulated sugar

Cream butter and first amount of sugar well. Beat in egg. Mix in molasses.

Stir flour, baking soda, ginger, cinnamon and salt together and add. Mix well. Shape into 1 inch balls.

Roll in sugar and place on greased baking sheet. Bake in 350 d oven for 10 to 12 minutes.

Provided by: Jennifer Ottenbreit