All Natural Cranberry Oatmeal Cookies

Cranberry Oatmeal Cookies

I tried this new recipe last week for work visitors and it was met with rave reviews. These are soft, earthy cookies that taste fantastic and last for at least 3-4 days (if there are any left). Feel free to mix in whatever suits your fancy. Tom loves cranberries in his oatmeal cookies, so these are frequently made with cranberries, Basic Four cereal, and toasted pecans in our house. The recipe is extremely versatile, though, and you can really put any kind of dried fruit and toasted nuts in these and they will be fantastic. If you want to up the fiber content, try using a high-fiber raisin bran cereal (such as Fiber One).

Oven Temperature: 350 degrees

Baking Time: 13-17 minutes

3/4 c. Unsalted Butter, Softened (1 1/2 sticks)

1 c. Sucanat (or brown sugar)

1/4 c. Agave Nectar

2 T. Molasses

1 large egg

1 T. apple cider vinegar

1 T. good quality vanilla

2 t. cinnamon

1 t. pumpkin pie spice

1 1/3 c. old fashioned rolled oats (not quick)

1 1/4 c. whole wheat flour (I use white whole wheat flour)

1/2 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 1/4 c. crushed cereal (Basic Four or Raisin Bran)

2 c. dried cranberries (you could also sub raisins or cherries, here)

1 c. chopped toasted pecans (or walnuts, if you prefer)

Preheat the oven to 350. Prepare cookie sheets with Silpats (non-stick baking mats) or parchment paper (you can use foil in a pinch). DO NOT GREASE THE PANS!

Cream the butter and Sucanat for 3-4 minutes on medium speed. Add the molasses, agave nectar, vanilla, and apple cider vinegar and mix for 2-3 more minutes. Add the egg and beat until combined, making sure to scrape down the sides of the bowl. Add the dry ingredients cinnamon thru salt. Stir until just combined. Do not overmix - the cookies will be tough. Add the cereal, fruit and nuts to dough and mix until combined. Drop the cookies in rounded tablespoons onto the prepared pans and bake for 13-17 minutes (13-14 minutes will be soft cookies, 16-17 will be more crunchy, though these are meant to be softer cookies) until lightly golden brown. Hope you enjoy!