Cranberry Oatmeal Cookies

• 1 cup (250 ml) all purpose flour
• 1/4 cup (50 ml) wheat bran
• 1/2 tsp (2 ml) baking powder
• 1/2 cup (125 ml) margarine
• 1/2 cup (125 ml) granulated sugar
• 1/2 cup (125 ml) brown sugar
• 1 egg
• 1 tsp (5 ml) vanilla
• 1 cup (250 ml) quick cooking (not instant) oats
• 1/2 cup (125 ml) dried cranberries
• Baking sheets, greased

1. Preheat oven to 350F (180C)
2. In a small bowl, combine flour, wheat bran and baking powder.
3. Set aside.
4. In a medium bowl, cream together margarine, granulated sugar and brown sugar until light and fluffy.
5. Add egg and mix well; stir in vanilla.
6. Add flour mixture and blend thoroughly.
7. Stir in oats and cranberries.
8. Drop heaping teaspoons of cookie dough on prepared cookie sheets, about 2 inches (5 cm) apart.
9. Bake in preheated oven for 10 to 12 minutes or until edges are lightly browned.
10. To freeze: When completely cool, transfer to freezer containers; seal, label and date.
11. Freeze for up to 8 months.
12. To serve: Thaw in containers at room temperature.
13. From Dietitians of Canada: Great Food Fast

flour, bran, baking powder, margarine, sugar, brown sugar, egg, vanilla, cooking, cranberries, baking sheets

Taken from www.cookstr.com/recipes/cranberry-oatmeal-cookies (may not work)