Now these are not just any old oatmeal cookie. They are loaded with dried cranberries, dark chocolate chips and walnuts. A real sweet-tart marriage of flavors. The first time I made these cookies was during a visit by my mom and sister. It was summertime and we were at our home in Oregon. The weather was just perfect and we needed something satisfying and quick to nibble on after long walks on the beach. The cookies were exactly what we were looking for and even now these are my go to cookies. A minimal amount of brown sugar is used here, just 1/3 of a cup. This recipe is from "Moosewood Restaurant Cooking For Health" and from what I gather this is a collaboration of Moosewood, Inc. and several authors. A great book by any means. Enjoy!
2 tablespoons butter (room temperature)
2 tablespoons vegetable, olive, walnut, or hazelnut oil
1/3 cup brown sugar
1 teaspoon vanilla
1 large egg
1/2 cup whole wheat pastry flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats (not quick cooking)
1/2 cup semisweet chocolate chips
1/2 cup dried cranberries
1/2 cup walnuts (chopped)
In a large bowl, with an electric mixer or a whisk, beat the butter and oil until well blended and smooth. Beat in the sugar and vanilla until creamy. Add the egg and beat until creamy and smooth. Sift the flour, baking soda and salt into the bowl and stir until well blended. Stir in the oats, chocolate chips, cranberries and nuts. The batter will be chunky.
Line baking sheets with parchment paper. Drop rounded tablespoons of the dough evenly spaced on the sheets. The dough tends to fall apart so you may need to use your fingers to clump the dough together.
Bake in a 350° oven about 10 minutes, until the cookies are light brown around the edges. Remove cookies and cool on a wire rack. Makes about 24-30 cookies.