These yummy cookies are an easy way to get some healthiness into your usual oatmeal cookie. With the tartness of the cranberries, a pop of cinnamon, and the heartiness of oats they are a snack the whole family can feel good about. Adapted from a recipe in a 2013 Saveur, these forgo the need for any sugar glaze topping. We’ve been known to eat these as a quick breakfast as we dash out the door.
Ingredients:
- 1-1/4 c. all-purpose, non-bleached flour
- 1-1/2 tsp. cinnamon
- 1/2 tsp salt
- 1/2 c. unsalted butter, softened
- 1c. brown sugar
- 1 egg
- 1-1/2 tsp. vanilla extract
- 1/2 tsp. lemon zest
- 1-1/2 c. rolled oats (aka “old fashioned” oats)
- 1/2 c. craisins
Instructions:
- Whisk flour, cinnamon and salt together in a medium bowl. Set aside.
- Combine sugar and butter in a bowl with mixer and beat until creamy. Add egg, vanilla, and lemon zest and beat until smooth.
- While mixing, slowly add flour mixture until a soft, sticky dough forms. Fold in oats & cranberries.
- Take 1 healthy TBS of dough and roll into ball, placing on un-greased baking sheet. Flatten cookies slightly with fingers or the bottom of a spoon. (They won’t change size much during baking because of the absence of baking powder.)
- Bake at 350-degrees for 15 minutes. Edges will get lightly golden. Don’t let the bottoms burn. Cool & enjoy!
