Isabella
By Yankee Magazine|May 15 2008|
Ingredients
2/3 cup butter, softened
2/3 cup brown sugar
2 eggs
1 1/2 cups old fashioned rolled oats
1 1/2 cups flour
1tsp baking soda
1/2 tsp salt
1 to 1 1/2tsp vanilla (I use my homemade stuff!)
2/3 cup milk chocolate chips (oh heck, make it a whole cup. you know you’re going to nibble some anyway)
6oz sweetened dried cranberries
Instructions
Preheat oven to 375. Beat together butter, vanilla and sugar until light and fluffy. Add eggs one at a time and mix well after each addition. Combine oats, flour, baking soda and salt into a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in cranberries and chocolate chips. Drop by rounded tablespoons onto parchment lined cookie sheats. Bake for 10 minutes or until golden brown.
They puff up nicely, not a thin, flat or crispy cookie. Almost cakey, and thanks to the oatmeal, they stay moist for days longer than without…not that they last that long
