I have oodles of Christmas cookie recipes, but I still find myself making certain favorites each and every year. These Cranberry and Vanilla Chip cookies have been making me happy for as long as I can remember.
I have hundreds of tried and true favorites in my recipe box. Some are mine, some are from family and friends and some of them I probably found in newspapers or magazines over the years. I can’t be certain where these cookies came from, but they’ve been in my family long enough to make it into the recipe box, so you know they’re good.
This is the only recipe I have that calls for imitation butter flavor, and it’s not something I would ever think to use otherwise, but it works in these cookies. And oh baby, does it ever work.
So mix ’em and make ’em.
And bake ’em and eat ’em.
You’ll be so glad you did!
Incidentally, if you’re looking for a good cookie to send family and friends through the mail, these travel very well! I sent three dozen of them out as part of this year’s Great Food Blogger Cookie Swap.
Cranberry and Vanilla Chip Cookies
- 1/2 cup butter softened
- 1 1/3 cups sugar
- 2 eggs
- 1 tsp imitation butter flavor
- 1 3/4 cups all-purpose flour
- 1 cup rolled oats
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sweetened dried cranberries
- 2/3 cup white vanilla chips
Heat oven to 350 degrees.
In mixer, combine butter and sugar; beat until light and fluffy. Add eggs and butter flavor; mix well.
Add flour, oats, baking soda and salt. Mix well.
Stir in cranberries and white vanilla chips.
Drop by rounded tablespoons onto greased cookie sheets, about 2 inches apart.
Bake 9-11 minutes or until edges are golden brown. Cool 1 minute; remove to wire racks to cool completely.