Recipe: Chocolate cranberry oatmeal cookies
- 4 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- ½ cup toasted wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups packed light brown sugar
- ½ pound (2 sticks) butter, softened
- 8 tablespoons (1 stick) margarine, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup dried cranberries
1 Preheat the oven to 350°F. Line a baking sheet with a Silpat baking mat or spray with nonstick cooking spray.
2 In a large mixing bowl, stir together the oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt and set aside.
3 Place the sugar, butter, and margarine in the bowl of an electric mixer and mix on medium speed until fluffy.
4 Beat in the eggs one at a time and then the vanilla.
5 Reduce the speed to low and slowly add the oat-flour mixture until just combined.
6 Add the chocolate chips and cranberries and mix gently with a spatula.
7 Scoop the dough into rounds and place them 1 inch apart on the baking sheet.
8 Bake for 12 to 14 minutes, or until golden and just set. Let the cookies cool on the baking sheet for 5 minutes. Remove from the pan and cool completely on racks. Repeat with the remaining dough. The cookies will keep in an airtight container for 7 days.
Just an idea Instead of baking it, keep the dough in the freezer and treat yourself to a bite every once in a while.
Makes 75 cookies.
BUY THIS BOOK
From Lulu Powers Food to Flowers by Lulu Powers. Published by Harper Collins. Copyright 2010 by Lulu Powers. All rights reserved. Reprinted by permission of Harper Collins.