False. I do not hate that.
Some of you who know me and/or read my blog from time to time know I have been in Chile all year. Well, I’m back in Napa, CA! The land of wine and…uh…well we’ve got two Targets. More importantly I’m back in the US which is the land of endless variety in terms of food, ingredients etc. Seriously, I almost had a panic attack at our local gourmet grocery store today. Why does anyone need that many kinds of frozen burritos???
Anyway, as part of the holiday tradition of eating ourselves into a coma, my mother commissioned me to make a batch of delicious cookies that we also made last year to great success. And I was like “Okay, yeah we need an additional cookie variety in this house, I only see two so far.” And she was like “Whatever, Mel.”
Fun fact! If your brown sugar has molded into a brick so hard you could build a house out of them if you had enough, don’t despair! There’s a trick you can use to soften it! Just put the brown sugar in one microwave safe bowl and fill another microwave safe bowl with water. Then put both in the microwave on high for about a minute. If after a minute it’s not soft enough, continue microwaving both at 30 second intervals until it is. I had to microwave it for about 2 minutes total.
Anyway, here’s a complete list of ingredients:
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup dried cranberries
Half a bag of Ghiradelli dark chocolate chips
Happy holidays, y’all! Prospero año, y felicidad!