It has been one month since Christmas.
And, we haven't had too many desserts around since then.
We were really sugared out after our yummy Christmas treats.
But, now I'm ready for some cookies.
Oatmeal Cranberry Cookies.
Made with whole wheat flour, olive oil, craisins, and oats - these pack a wholesome punch.
I think I'll bring a plate to my grandpa for his 85th birthday! Happy Birthday, Grandpa!
Oatmeal Cranberry Cookies - Finding Joy in My Kitchen
1/4 C butter, melted
1/2 C sugar
1/4 C brown sugar
2-4 T olive oil
1 egg
2 tsp. vanilla
1 1/2 C white wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of salt {if using unsalted butter}
3/4 C oats
1 C craisins
Begin by mixing together the sugars and butter.
Then, add in the olive oil, eggs and vanilla. Stir until smooth.
Sift together the flour, baking soda and baking powder. Add a pinch of salt, if using unsalted butter. Then, stir this into the wet ingredients.
Stir in the oats.
Then, mix in the cranberries.
Roll the cookies into balls, about 1 T of dough in each cookie. Place on a lightly greased cookie sheet.
If desired, flatten each dough ball just a bit by pressing down on the ball. This will help the cookie spread out a bit more while baking.
Remove from the cookie sheet and cool the cookies on a cooling rack.
These cookies are best enjoyed fresh from the oven. Chewy on the inside, crunchy outside. Yum, Yum.
Since this batch makes about 2 dozen cookies, we froze the extra dough so that we could make about 6 cookies at a time.
To freeze the dough: Scoop all the cookie dough into cookies, and then pop the cookie sheet into the freezer to flash freeze the dough balls. This takes about 10 minutes. {we added a few dark chocolate chips to the remaining dough}
Then, place the frozen dough into a airtight container or bag, and store in the freezer.
When you want to bake another 6 cookies or so, remove the desired amount of cookies from the freezer and place on a lightly greased cookie sheet.
Bake in a pre-heated oven at 350, for about 15 minutes, or until lightly browned. This works great for us! Keeps the cookies fresh and keeps us only eating a few at a time.
Do you freeze your cookie dough?
This post is linked to: Tempt My Tummy Tuesday, Tasty Tuesday, Kitchen Tip Tuesday
