Cranberry Oatmeal Cookies
By Susan Greeley, MS, RDN
The holiday season brings out the baker in many people. Cookies are fun to bake, eat and share with friends. They don’t have to be off-limits, especially when loaded with good-for-you ingredients such as fresh cranberries and whole oats. These gems have become my family’s favorite “good for your heart and soul” cookie, and they’re simply irresistible!
For baking cookies, muffins and quick breads, I use whole wheat pastry flour. It is important to make the distinction between the pastry flour and regular stone ground whole wheat flour, which is much denser and makes for dry, heavy products. Whole wheat pastry flour is a staple in my kitchen.
Cranberry Oatmeal Cookies
2 sticks butter or margarine (such as Earth Balance “vegan buttery sticks”)
1 cup packed brown sugar
1/2 cup organic cane sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 cups whole wheat pastry flour
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. salt
3 1/2 cups whole oats
1 cup raw cranberries, rinsed
Preheat oven to 350 degrees. Combine flour, soda, cinnamon and salt and set aside. Cream together butter and sugars until light and fluffy. Add eggs and vanilla and beat well. Add flour mixture and stir until well-blended. Add oats and cranberries and mix well. Spoon heaping teaspoonfuls of batter onto ungreased baking tray or parchment paper on tray. Bake 11 minutes or until golden brown. Cool on wire rack before munching. Enjoy!
