Ingredients Jump to Instructions ↓

  1. 1 1/3 cups all-purpose flour

  2. 1 cup Quaker Oats (quick or old fashioned, uncooked)

  3. 1/4 cup granulated sugar

  4. 2 teaspoons baking powder

  5. 1 teaspoon ground cinnamon*

  6. 1/2 teaspoon baking soda

  7. 3/4 teaspoon salt

  8. 8 tablespoons butter

  9. 3/4 cup sweetened dried cranberries

  10. 1/3 cup sour cream

  11. 1 large egg

  12. 1 tablespoon granulated sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F (205°C).

  2. Combine flour, oats, 1/4 cup sugar, baking powder, cinnamon, baking soda and salt in a large bowl; mix well. Work butter into dry ingredients with fork or fingertips until mixture resembles small peas. Stir in cranberries.

  3. Combine sour cream and egg in a small bowl; blend well. Add to dry ingredients all at once; stir with fork until soft dough forms.

  4. Turn dough out onto floured surface; knead gently 8 to 10 times. Transfer to ungreased cookie sheet. Pat into 8-inch diameter circle; sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges; separate wedges slightly.

  5. Bake 12 to 14 minutes or until light golden brown. Separate wedges; transfer to cooling rack. Serve warm.


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