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Cranberry Oatmeal Cricket Cookies, Makes 30 to 40 cookiesIngredients:
- 1 cup cranberries, rinsed
- 1 ¾ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 ¼ sticks unsalted butter, softened
- ½ cup raw Turbinado sugar
- ½ cup packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla
- ½ cup dry roasted chopped crickets
Preheat oven to 325°F (160°C.)
Lightly grease baking sheets.
In a bowl, stir together oats, flour, baking soda, and salt; set aside.
In a separate bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer until light and airy.
Add egg and vanilla and beat well.
Add oat mixture, crickets and cranberries and mix until well combined.
Place dough in spoonfuls, 2 inches apart onto baking sheets.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway.
Bake until golden, about 12 minutes total.
Transfer to racks to cool.