Day two of my Cookiepocalypse recap brings you a “healthier” option. In all honesty, I kind of hate it when people throw in the word healthy. The truth is, cookies are not healthy. They never will be. Certain types of cookies may contain less butter or sugar than other types, or may have things like flax seed or oatmeal, but if you’re trying to eat something healthy, try a vegetable. Don’t go for cookies. That’s my public service announcement of the day.
With that out of the way, these cookies contain no chocolate. They do contain antioxidant rich dried cranberries, and heart friendly oatmeal. They also contain sugar. And butter. So while the oatmeal cookie is traditionally the bastard child of holiday baking, they are still, in my opinion, equally as delectable as their chocolate laden brethren.
If you prefer a chocolate cookie, fine. I’ll be stuffing my face with these chunky, chewy, soft batch cookies. I’m a huge fan. So is my brother’s dog, Fitz, who ate all the leftover ones off the counter yesterday. Merry Christmas Fitz. May your heart health improve because of this.
Soft Batch Oatmeal Cranberry Cookies
Not your traditional oatmeal raisin soft batch cookies.
- 1/2 cup butter
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tsp cornstarch
- 1 teaspoon vanilla extract
- 1 large egg
- 3 tablespoons honey
- 3/4 cup All-Purpose Flour
- 1 1/2 cups quick-cooking oats
- 1 1/2 cups dried cranberries
- In a medium bowl whisk together cinnamon, all spice, ginger, salt, baking soda, cornstarch and flour. Set aside.
- In the bowl of a stand mixer, cream together butter and sugars until light and fluffy. Add in egg, vanilla and honey and beat well.
- Turn the mixer to its lowest setting and gradually add the flour mixture until completely incorporated. Add in the oats and cranberries.
- Cover dough and refrigerate for at least 2 hours.
- Preheat the oven to 375 degrees
- Drop tablespoon sized balls of dough onto a cookie sheet covered in parchment paper. Bake 10-14 minutes until edges begin to brown.