Delicious Cranberry Oatmeal Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips provide antioxidants.

nuts

🥗Healthier: seeds

💰Cheaper: none

Seeds are nut-free and still provide crunch.

Crack 3 eggs into a bowl.

Add 2-3 teaspoons of vanilla extract to the eggs and mix well.

Pour 1.5 cups of dried cranberries into the egg mixture and let them soak in the refrigerator for at least an hour, covered with plastic wrap.

After soaking, measure 2.5 cups of all-purpose flour into a bowl.

Add 2 teaspoons of cinnamon and 2 teaspoons of baking soda to the flour and mix.

In a mixer, add 2 sticks of softened butter and mix on low.

Add 0.5-0.75 cups of granulated sugar and 1 cup of brown sugar to the butter and mix until combined.

Gradually add the flour mixture to the butter and sugar mixture, mixing on low to avoid a flour poof.

Add the egg and cranberry mixture to the dough and mix until combined.

Add 2 cups of quick oats to the mixture and mix well, scraping down the sides as needed.

Prepare a baking sheet lined with parchment paper, spacing the cookie dough balls apart.

Scoop the dough onto the baking sheet, aiming for about 3 cookies across and 4 down.

Bake in a preheated oven at 350°F for 10-12 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens