Cranberry Oatmeal Cookies/ Use upLeftover Cranberries

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.

Chop cranberries into quarters, using about 1 cup.

In a mixing bowl, combine 1 and 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1 teaspoon of baking soda.

In a KitchenAid mixer, add 2 sticks of butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar; mix until fluffy.

Add 2 eggs to the mixture and mix until creamy, scraping down the sides as needed.

Add 1 teaspoon of vanilla extract to the mixture.

Gradually add the dry ingredients to the wet mixture and mix until incorporated.

Fold in 3 cups of oats and the chopped cranberries.

Optionally, fold in 1 cup of chopped pecans and 1 cup of white chocolate chips.

If the dough is too soft, chill in the fridge for a few minutes.

Form dough balls and place on a baking sheet.

Bake at 350°F for 10 to 12 minutes until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens