It’s been a while since I made some cookies.
Around Christmas, I go on a cookie baking spree. Chocolate, mint, apple, gingerbread…every cookie imaginable. Lots for gifts, and some for myself. By some I mean enough so that I might be on the verge to fit into a Santa costume. But after Christmas, the cookie supply just stops.
Now I don’t know if it was the vacation that I just went on or the fact that it’s really cold here now, but I am feeling very Christmas-y. And so in the spirit, I baked some cookies.
These cookies will make you come back for seconds, thirds…and you won’t feel too guilty because it contains fruit. And since they have fruit, it is totally okay to eat them for breakfast (and lunch, and dinner..)
What you’ll need:
-3 cups oats
-1/2 cup all-purpose flour
-1/2 cup whole wheat flour
-1/2 teaspoon baking soda
-1/2 teaspoon cinnamon
-3/4 cup butter, softened
-1 1/4 cup brown sugar, packed
-1/3 cup milk
-3 tablespoons honey
-2 teaspoon vanilla
-1 1/2 cups dried cranberries
-1 cup apple, peeled, cored and chopped into cubes
1. Preheat the oven to 350˚F. Lightly spray a baking sheet and set aside.
2. In a large bowl, mix together the oats, flours, baking soda and cinnamon.
3. In a separate bowl, cream together the butter, sugar, egg, milk, honey, and vanilla until fully combined.
4. Slowly mix together the dry ingredients into the wet ingredients until fully incorporated. Fold in the cranberries and apples.
5. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet.
6. Bake in the preheated oven for 15-20 minutes, or until lightly browned. Allow to cool for 2 minutes on baking sheet before transferring to wire racks.