Cranberry Oatmeal Cookies

0.67 cup butter or margarine, softened    0.67 cup brown sugar    2.00 eggs    1.50 cups old fashioned rolled oats    1.50 cups flour    1.00 teaspoon baking soda    0.50 teaspoon salt    1.00 packet (6 ounce) sweetened dried cranberries    0.67 cup white or semi-sweet chocolate chips (optional)

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mix well. Combine oats, flour, baking soda, and salt in separate bowl. Add to butter mixer in several additions, mixing well after each addition. Stir in sweetened dried cranberries and chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 10 minutes or until golden brown.

Best Oatmeal Cookies

3/4 cup butter, room temperature
1/2 cup packed brown sugar
1 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1 1/2 cup oats, uncooked
1 teaspoon vanilla
1 cup white sugar
2 egg whites, slightly beaten
1 teaspoon baking soda
1/4 teaspoons ground nutmeg
1 cup raisins

In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350 degrees f. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. Continue, leaving adequate space between cookies. Bake 10 minutes cool on racks.