Oatmeal & Cranberry Cookies
There’s nothing like healthy oatmeal and cranberry cookies for a toddler playdate. As Salman Rushdie once said, “in the cookie of life, friends are the chocolate chips.”
Late into my pregnancy with Lady Yeya, I was pleasantly surprised to learn that there were several expectant first-time mothers on my road. The early days of motherhood are challenging, taking care of a newborn around the clock. I am lucky to have a lovely group of local mums to navigate motherhood together with afternoon walks, baby playdates and an occasional glass of wine at our local pub.
Today we still have regular toddler playdates. One of the mums on the road is always so kind to open her wonderful garden and playroom for a Monday toddler playdate. So this week, I decided to make some homemade oatmeal and cranberry cookies to share with my mummy crew as an afternoon treat.
Super Soft and Chewy Cookies
These oatmeal and cranberry cookies are soft and chewy. Plus these cookies are healthier than the standard cookies so you don’t need to feel guilty about them. This classic recipe calls for raisins but do I dare to admit that I actually didn’t have any raisins in my pantry. I know – sacrilegious – for a mom of a toddler! Instead, I used cranberries as a substitution and the end product was no less delicious. In fact, the cookies had a nice combination of sweetness and tartness. I also added vanilla and molasses to bring out the lovely buttery and cinnamon flavours. Finally, I always like to add chopped nuts to my baking for some texture. For this recipe, I used walnuts but I think pecan nuts will also work.
As this is a “drop cookie,” I like to chill the dough for at least 30 minutes prior to baking. This may add some extra time to the overall prep time, but it does help with spreading. Alternatively, if you are short on time, be sure to space the cookies by 2.5 inches (~6.5 cm) so you don’t end up with what looks like a sheet cookie.
These oatmeal and cranberry cookies are a wonderful afternoon treat for playdates that kids and adults will love!
Oatmeal and Cranberry Cookies
Ingredients
- 1 cup 230g unsalted butter, room temperature
- 1 cup 200g packed light or dark brown sugar
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon molasses or black treacle
- 1.5 cups 190g all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups 240g old-fashioned whole rolled oats
- 1 cup 140g cranberries
- 1/2 cup 64g chopped toasted walnuts, optional
Instructions
- Using a hand mixer in a mixing bowl, cream the butter and brown sugar together on medium speed until smooth and well-blended, about 2-3 minutes.
- Add the eggs and mix on high until combined, about 1 minute. Use a rubber spatula to scrape the sides and bottom of the bowl. Add the vanilla and molasses and mix on high until combined. Set aside.
- In another large bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined.
- Beat in the oats, cranberries, and walnuts (optional) on low speed. Note the dough will be slightly sticky. Chill the dough for 30-45 minutes in the refrigerator.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- Using a melon scoop, scoop up some dough and roll into balls of dough. Place the balls two inches apart on the lined baking sheets.
- Bake for 12-14 minutes until lightly browned on the sides.
- Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
I omitted the white granulated sugar from this recipe.
