BICENTENNIAL CRANBERRY-OATMEAL CRISPS

        ½ cup butter                     ½ tsp salt
        1 cup brown sugar, packed        1 cup oatmeal
        1 egg                            ½ tsp vanilla
        1 cup flour                      1-½ tbsp cold water
        ½ tsp baking powder              ½ cup dried cranberries
        ½ tsp baking soda                

Cream together butter, sugar, and egg. Sift flour, baking powder, baking soda, and salt together and add to creamed mixture alternately with oatmeal. Mix in vanilla and water, and stir in the cranberries.

Drop on ungreased cookie sheet and flatten with a fork dipped in cold water. Bake 8-10 minutes at 375°, then let cool for about 90 seconds before removing. Makes 100.

Adapted from “America’s Bicentennial Cook Book” (1976). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!