I found this recipe in my Everyday Food magazine last month but was hesitant to try it. They looked so tasty but I'm not a fan of raisins. So I decided to substitute cranberries and see how it was. I have to say, they're pretty darn tasty. Kind of like a thick oatmeal cookie. Nice and moist and chewy. Enjoy! And if you must, I'm sure they're decent with raisins too, just don't bring them to my house.
3/4 cup unsalted butter, melted
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup flour
2 cups old-fashioned rolled oats (NOT quick cooking)
1 cup dried cranberries
- Preheat oven to 350. Line an 8 inch square pan with parchment.
- In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth.
- Add flour, oats, and cranberries. Fold in just until combined.
- Spread batter in pan and bake until toothpick comes out with moist crumbs, about 28 minutes.
- Cool completely and slice.