The best I've eaten in a long time!!!

Oatmeal Cranberry Cookies

Makes about 8-9 dozen, 1.5-2 inches wide

1 cup (½ pound butter)

1 ½ cups sugar

1 egg

1 cup all-purpose flour

2 teaspoons baking soda

2 cups rolled oats (quick cooking or half regular oats)

2 cups dried cranberries, currants or raisins

Beat sugar and butter to blend well.  Beat in egg.  Mix flour and baking soda, then add to butter.  Beat to blend.  Mix in oats and cranberries.  Drop in 1 teaspoon portions about 1 ½ inches apart on baking parchment or silicon pad.

Bake in 325 degree oven until spread and brown.  Let cool to firm, 1 or 2 minutes.  Transfer to racks to cool.  Keep airtight.  Nice and crisp and chewy, too!

Jerry Di Vecchio’s recipe made by Connie Loarie

 This cookbook looks terrific as well!