- 1 cup Earth Balance Original buttery spread (vegan, non-gmo)
- 1 cup non-gmo brown sugar (packed)
- 1 cup non-gmo granulated sugar
- 2 egg-equivalents, using Ener-G Egg Replacer
- 1 tsp pure organic vanilla extract
- 1tsp pure organic almond extract
- 1 tsp organic baking soda
- 2 cups organic flour
- 2 cups organic old fashioned oats
- 1 cup dried organic cranberries (unsweetened)
Preheat oven to 350F.
Many cookie recipes call for creaming the butter (or spread) and sugar first, but I'm very non-traditional. I'm also a risk-taker. So, sometimes my baking is a little haphazard, but it always comes out good. Just ask my live-in taste testers (aka my kids). If they'll eat it without a complaint, it's good.
I just throw everything in the mixing bowl in whatever order I feel like at the time. Stir it all together until it's blended well. The consistency should be soft and easy to create a ball with. If it's too sticky, add a little bit of flour until you can work with it better.
Now, take your cranberry oatmeal cookie dough and create small 4 inch balls and place them on the cookie sheet about an inch apart. Cook for about 15 minutes or until brown. I usually prefer my cookies soft. If you'd like more firmness in your cranberry oatmeal cookies, just cook them a touch longer. Once the cookies are done, let them cool on a plate or cooking rack and serve.
Yield: About 3 dozen cranberry oatmeal cookies
For different taste variations, add some cinnamon, nutmeg, or both. Note that my recipes are made in a high altitude environment, so no altering for that will be necessary.
*I originally published this via Yahoo Contributor Network