And now a guest recipe from my friend Leslie. I made these cookies for snack day at preschool today and couldn’t resist snitching one before packing them up. These cookies have a very respectable amount of whole grain goodness and just the right sweetness – but most importantly, they’re just plain delicious. Thanks Leslie!
I love cooking for boys! They like to eat and devour good hearty food and then love you for it. Our family motto is balance and that means as the Kale, Broccoli and Brown Rice go down so does dessert. Who can resist?! If there is one cookie I bake that will literally pull my boys off the Wii without a request or warning it is this recipe for Chocolate Chip Oatmeal Cookies. I use dark chocolate as my boys love it most likely because I started them in utero. I have never been a fan of raisins interfering with an oatmeal cookie however, I have tried dried cranberries and they pair quite nicely with the chocolate. As always I use organic ingredients. I now double this recipe especially if friends are on the way over!
Chocolate Chip Oatmeal Cranberry Cookies
- ½ Cup Unsalted Butter (Take out of the fridge and let warm up to room temp)
- 2/3 Cup Dark Brown Sugar (I love the dark brown sugar from the brand Wholesome Sweeteners)
- 1 Egg
- 1 Teaspoon High Quality Vanilla
- 1 cup Whole Wheat White Flour (you can find this from the King Arthur brand) — or substitute ½ Cup Unbleached All-Purpose Flour and ½ Cup Whole-Wheat Flour
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ¼ Teaspoon Ground Cinnamon
- 1 Cup Thick Rolled Oats
- Chocolate Chips, Bits (My latest favorite has been Scharffen Berger Chocolate Bits)
- Dried Cranberries (optional)
Preheat Oven to 350 degrees F. Line baking sheets with parchment paper. Cream butter and sugar together in a large bowl until light and fluffy. Add the Egg, Vanilla and beat well. Stir together flours, baking soda, salt and cinnamon in a medium bowl. Fold dry ingredients into butter mixture until dough comes together. Stir in Oats and Chocolate.
Drop dough in tablespoons or desired size onto prepared baking sheets. Bake for 8 – 10 minutes. Let cookies set on baking sheet for 2 minutes, then transfer with a spatula to a cooling rack. Serve with glass of milk!
A few cookie notes:
** If you forgot to soften your butter like I did this morning, check out this handy little trick for softening (not melting) butter in a jiffy.
** When I can, I like to chill most unbaked cookies after placing them on the baking sheet. This keeps the butter from melting out too quickly and guards against excessive flattening and drying out. You can chill them an hour or two or up to a couple of days. You can also freeze cookies in a single layer. Once frozen you can move them to a freezer bag, then bake a few cookies right from the freezer when you need a sweet treat. Just a few minutes to the bake time.