In my quest to find the best oatmeal cookies, I found I liked a little bit of something from each one I tasted which drove me to create the perfect medley of them all! Please enjoy friends.
Oatmeal Cranberry Cookies
Ingredients
- 1 C Butter (melted)
- 1 1/2 C Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 3 C Oats
- 1 1/2 C Coconut Sugar
- 2 Eggs
- 1 Tbsp Honey
- 2 1/2 Tsp Vanilla
- 1 1/2 C Dried Cranberries
Directions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Melt butter in a saucepan, set aside.
- In a large bowl, combine flour, baking soda, salt, cinnamon, & oats.
- In a separate bowl, combine melted butter & coconut sugar.
- In the same bowl with the butter/sugar mixture, mix in the eggs, honey and vanilla.
- Add wet ingredients (butter/sugar mix) to bowl with dry ingredients and mix up well.
- Fold in your dried cranberries to the batter. I will sometimes place the batter into the freezer for 10-15 minutes to firm it up which will yield a thicker, chewier cookie. If you prefer a thinner, more crunchy cookie, bake right away.
- Add about a Tablespoon of batter for each cookie onto your cookie sheet until you have filled it up, leaving about 2″ space between cookies.
- Bake for 8-10 minutes. Enjoy!!!