Dried cranberries add a tart flavor to these chewy, crisp cookies.

INGREDIENTS | YIELDS about 4 dozen cookies

• 1 cup butter or margarine
• ½ cup granulated sugar
• ½ cup brown sugar
• 1–2 eggs, as needed
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1½ cups quick-cooking oatmeal
• ½ cup dried cranberries

1. Preheat oven to 350°. Grease a 9″ × 13″ baking sheet.

2. In a large bowl, cream together the butter and sugars. Beat in 1 egg. In another bowl, sift the baking soda, baking powder, cinnamon, and nutmeg into the flour.

3. Add the flour to the butter mixture, blending thoroughly. Stir in the oatmeal and dried cranberries. If the cookie dough is too dry, beat in the remaining egg.

4. Drop a heaping teaspoon of dough onto the prepared baking sheet. Continue with the rest of the dough, placing the cookies about 2 inches apart. Bake for 10 to 12 minutes or until done.