Cranberry Oatmeal Cookies

This recipe is a mash-up culled from two seemingly disparate sources - vegan chef and guru Isa Moskowitz and domestic arts icon Martha Stewart. Cafe Drake HRV adapted and combined the two original recipes to fit our own preferences and accommodate the ingredients we had handy.

Lots of oats and tangy, nutritious dried cranberries make these cookies sorta healthy. You should feel free to replace the cranberries with raisins or dried cherries, whichever you prefer.

"And when do you think these cookies are gonna be ready?"

Preheat the oven to 350 degrees F. and line 1 very large baking sheet with a Silpat. If you don't have either, simply use two smaller baking sheets and parchment paper.

In a large mixing bowl stir with vim and vigor: 1/4 cup vegetable oil, 1/3 cup brown sugar, 1/4 cup white sugar, 1 free-running hen's egg and 1 T. ground flaxseed. When all is well combined add 1 t. vanilla extract and stir again.

Now add 1/2 cup whole wheat pastry flour, 1/2 t. baking soda, 3/4 t. ground cinnamon and 1/2 - 3/4 t. salt. Stir to combine again. Note: if you don't have whole wheat pastry flour, substitute unbleached white flour.

Add 1 1/2 cups rolled oats and 3/4 cup dried cranberries. Mix into a loose sticky dough. Wet hands might just be the best tools for the job.

Using 1/4 cup measuring cup, scoop the dough onto the baking sheet. Flatten just a bit with your wet fingers. You should have a total of 5-7 JUMBO cookies. Bake for 14 minutes or until the edges are just beginning to brown. When you remove the baking sheet from the oven the cookies will be huge and still too soft. No worries, just let cool for 10 minutes before removing with a spatula to a cooling rack for another 30 or so minutes.

Tightly wrapped or covered, the cookies will stay fresh, chewy and delicious at room temperature for about 5 days.


Popular Posts