It was a lazy day, cloudy and gloomy outside. Me and my son were stuck inside and were bored. Why not bake a cookie? Its been a long time.... well not really that long, just last week I baked the Chocolate Chip Cookie :) Well its just a reason to switch on the oven and put on my oven mitts! Oh well do we need a reason to eat a freshly baked cookie?? For sure, I don't!
This is my own recipe, just altered a bit from my previous cookie recipes and came up with this.
It is a moist and soft cookie, with lots of oats and cranberries. And obviously lots of love!
Since they are moist and mildly sweet, they make good breakfast cookies as well.
I baked only one batch, since I wanted to see how it comes out. And indeed it was delicious and healthy. My son loved them. My husband who is not a big fan of oatmeal cookies said this was one of the best healthy cookies that I have baked :) So after such a complement this recipe is a sure keeper!
Try out my other Oatmeal Cookie Recipe:
Oatmeal Cookies
Chewy Banana Oatmeal Cookies
Chewy Oatmeal Raisin Cookies
Oatmeal Chocolate Chip Cookies
Yields - 25 - 30 cookies
Ingredients Required:
Quick Cooking Oats - 1 1/2 cup
Whole Wheat Flour - 1/4 cup
All Purpose Flour - 1/4 cup
Brown Sugar - 1/2 cup
White Sugar - 1/2 cup
Baking Soda - 1/2 tsp
Vanilla Extract - 1 tsp
Dried Cranberries - 3/4 cup
Butter - 1/4 cup
Oil - 1/4 cup
Yogurt - 1/4 cup
How to bake?
In a large mixing bowl, cream together the butter, sugar and oil. Beat with an mixer or by hand till nice and creamy.
Add the other wet ingredients - yogurt and vanilla extract. Mix well.
Now add the dry ingredients - oats, flour, baking soda. Fold in and knead gently till all the ingredients are well incorporated.
Now add the cranberries and gently fold.
Roll into a ball and cover with cling fling. Refrigerate for 30 minutes.
Preheat the oven to 350 F.
Line a baking sheet with parchment paper/aluminum foil or spray with oil.
Scoop out 1 tblsp of dough, roll into a rough ball, gently flatten them and place the cookies on the sheet with 1 inch gap.
Bake for 12 - 15 minutes, until the sides turn golden brown.
Remove from oven, cool for minute on the baking sheet.
Remove from the sheet and cool for 10 minutes.
Cookies are ready to munch on :) Munch Munch Munch!
Notes:
You can use old fashioned oats also. The cookies will have a more oat-y flavor.
I have reduced the butter quantity and used oil. You can use 1/2 cup butter instead of oil.
You can add nuts, chocolate chips, coconut flakes in addition to the cranberries for different flavor.
This is my own recipe, just altered a bit from my previous cookie recipes and came up with this.
It is a moist and soft cookie, with lots of oats and cranberries. And obviously lots of love!
Since they are moist and mildly sweet, they make good breakfast cookies as well.
I baked only one batch, since I wanted to see how it comes out. And indeed it was delicious and healthy. My son loved them. My husband who is not a big fan of oatmeal cookies said this was one of the best healthy cookies that I have baked :) So after such a complement this recipe is a sure keeper!
Try out my other Oatmeal Cookie Recipe:
Oatmeal Cookies
Chewy Banana Oatmeal Cookies
Chewy Oatmeal Raisin Cookies
Oatmeal Chocolate Chip Cookies
Yields - 25 - 30 cookies
Ingredients Required:
Quick Cooking Oats - 1 1/2 cup
Whole Wheat Flour - 1/4 cup
All Purpose Flour - 1/4 cup
Brown Sugar - 1/2 cup
White Sugar - 1/2 cup
Baking Soda - 1/2 tsp
Vanilla Extract - 1 tsp
Dried Cranberries - 3/4 cup
Butter - 1/4 cup
Oil - 1/4 cup
Yogurt - 1/4 cup
How to bake?
In a large mixing bowl, cream together the butter, sugar and oil. Beat with an mixer or by hand till nice and creamy.
Add the other wet ingredients - yogurt and vanilla extract. Mix well.
Now add the dry ingredients - oats, flour, baking soda. Fold in and knead gently till all the ingredients are well incorporated.
Now add the cranberries and gently fold.
Roll into a ball and cover with cling fling. Refrigerate for 30 minutes.
Preheat the oven to 350 F.
Line a baking sheet with parchment paper/aluminum foil or spray with oil.
Scoop out 1 tblsp of dough, roll into a rough ball, gently flatten them and place the cookies on the sheet with 1 inch gap.
Bake for 12 - 15 minutes, until the sides turn golden brown.
Remove from oven, cool for minute on the baking sheet.
Remove from the sheet and cool for 10 minutes.
Cookies are ready to munch on :) Munch Munch Munch!
Notes:
You can use old fashioned oats also. The cookies will have a more oat-y flavor.
I have reduced the butter quantity and used oil. You can use 1/2 cup butter instead of oil.
You can add nuts, chocolate chips, coconut flakes in addition to the cranberries for different flavor.
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