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10 tablespoons butter, at room temperature
2/3 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup quick-cooking (not instant) oats
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup dried cranberries
1 cup coarsely chopped macadamia nuts
Instructions
2/3 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup quick-cooking (not instant) oats
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup dried cranberries
1 cup coarsely chopped macadamia nuts
1. Preheat oven to 325F. 2. Combine butter and sugars in a large bowl. Beat until blended with a mixer at medium speed. Add egg and vanilla; beat until evenly blended. Reduce speed to low; add oats, flour and salt and beat just until incorporated. Add cranberries and macadamia nuts and beat just until evenly distributed. 3. Drop by heaping tablespoons 2-inches apart onto cookie sheets and bake 16 minutes or until edges are lightly browned. Cool 3 minutes on cookie sheet on wire rack. Transfer to wire rack to cool completely. Makes 24 cookies. Recipe by Jean Kressy.
Nutritional Information
Per cookie: 160 calories, 10g fat, 20mg chol., 2g prot., 19g carbs., 1g fiber, 85mg sodium.
