Oatmeal Raisin Cranberry Cookies with Chocolate Drizzle

INGREDIENTS

•1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened

•3/4 cup firmly packed brown sugar

•1/2 cup granulated sugar

•2 eggs

•1 Tsp. vanilla

•1-1/2 Cups all-purpose flour

•1 Tsp. Baking Soda

•1 Tsp. ground cinnamon

•1/2 Tsp. salt (optional)

•3 Cup(s) Quaker Oats (quick or old fashioned, uncooked)

•½ cup raisins

•½ cup dried cranberries

•½ cup candy melts chocolate

DIRECTIONS

1.Heat oven to 350°F.

2.In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Let cool.

3.Melt chocolate in a Pyrex container in microwave, about 25 seconds, 2-3 times. Transfer into a Ziploc bag and cut a small hole in corner to use to squeeze out a chocolate swirl over cooled cookies.

4.Let harden and store in a tightly covered container at room temperature or in the freezer.