Title: Oatmeal Cranberry Cookies
Categories: Cookies
Yield: 1 Servings

1/2 lb Unsalted butter*
1 1/4 c Brown sugar
1/2 c Sugar
2 lg Eggs*
2 ts Vanilla extract
2 tb Milk
2 c Rolled oats
2 c All-purpose flour
1 ts Baking soda
1 ts Cinnamon
1 ts Salt
2 c Dried cranberries

*You can use equal amounts of applesauce to replace butter. You can also
use egg substitute to replace real eggs. I did and cake was great.

Preheat oven to 350 degrees F.

Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk. In a
sparate bowl, combine oates, flour, baking soda, cinnamon and salt. Add dry
ingredients to butter mixture and stir until combined. Stir in cranberries.
Divide dough in half, roll into a log about 1.5 inches in diameter.
Refrigerate until firm.

Slice logs into cookies about .25 to .5-inch thick and bake on
parchment-lined cookie sheets leaving 1.5 inches between cookies. Bake 12
to 14 minutes or until golden brown. Cool on a wire rack. Amount will
depend upon thickness of cookies.

Recipe By : Martha Stewart Living

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip