This recipe is a variation of the classic oatmeal cookie for the fall season when fresh cranberries are plentiful.
Ingredients:
1 1/2 cup flour
1 teaspoon baking powder
pinch of salt
1/2 lb butter at room temperature
1/2 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon of cinnamon
1 cup brown sugar
2 eggs
2 cups oats
2 cups cranberries chopped
preheat oven to 350 degrees. Mix flour, salt, baking powder, baking soda, cloves, and cinnamon in a large bowl. Set aside. Cream butter and sugars. Add eggs, beat Stir in dry ingredients and buttermilk alternating. Fold in oats and cranberries. Drop by spoonfuls onto a greased cookie sheet. Bake 12 minutes until edges brown slightly. Let cool on pan for five minutes then transfer to wire rack.
