Oatmeal Cranberry Chocolate Chip Cookies

It's Christmas time again! It's that time of year where your sweet tooth just goes haywire and you want something sweet to soothe that temptation, but you don't want to feel guilty.
I know the feeling, I'm there with you. These Oatmeal Cranberry Chocolate Chip Cookies contain all the natural sugars that you need and leave you satisfied and fulfilled at the same time. No guilt added.


I found my Grandmother's traditional Oatmeal Raisin Cookie recipe the other day. Of Course, she got a recipe from the back of a chocolate chip bag, I didn't want to make a recipe that came from the back of a bag. So I revamped it and made it my own. I wanted to make it a vegan-friendly recipe that will not only satisfy myself, but everyone else too. And since it's Christmas, instead of raisins, I wanted to add dried cranberries. It doesn't end there! Since it's vegan-friendly, instead of eggs, you can substitute it with applesauce. It is a great substitute not just for eggs, but for the butter and the sugar content as well. I used apple butter because I wanted something different. Apple butter also is a great substitute for cookie recipes such as this one. It gives it a flavor that is unbelievable. If you use apple butter, it is oh so much better and you will not regret it.

Here's the recipe:

Dry ingredients:
1 1/2 c. of all purpose flour (sifted)
1tsp. of baking soda
1 tsp. kosher salt
3/4 c. of brown sugar
1 tsp. of cinnamon
1/2 tsp. of nutmeg
2 c. of oats (uncooked)
1 1/2 c. of semi-sweet chocolate chip morsels
1 c. of roasted pecans (chopped)
1 c. of dried cranberries
1 tsp. of orange zest

Wet ingredients:
1 c. applesauce or apple butter
1/2 tsp. of water
1 tsp of vanilla

Prep time: 20 min Cook time: 10 -12 min Cool time: 15 min Total time: 45 min
Cooking skill: Easy
Serves: 3 - 4 dozen

First I preheated my oven to 375.

Spread my chopped pecans on cookie sheet lined with foil and roasted them for about 10 min. Then after my pecans were roasted, I set them aside.

I sifted 1 1/2 c. of all purpose flour, 1 tsp. of kosher salt, and 1 tsp. of baking soda together. Added 3/4 c. of brown sugar, 1 tsp. of cinnamon, and 1/2 tsp. of nutmeg, set it aside.

Then I blended the 1 c. of apple butter, 1 tsp. of vanilla, and 1/2 tsp. of water together in the stand mixer bowl. Added the flour mixture to my wet ingredients and mixed well for about a minute. Then I stirred in my 2 c. of uncooked oats, 1 1/2 c. of semi-sweet chocolate chip morsels, 1 c. of roasted pecans, 1 c. of dried cranberries, and 1 tsp. of orange zest. Scrap the edge of the bowl and fold in until all the ingredients are incorporated.

Got my cookie sheet out and sprayed it evenly with cooking spray. Used an ice scream scoop instead of a spoon to scoop the dough onto the sheet. I wanted each cookie to be the same size so I could have an even amount. I'm OCD like that. I do this to keep myself from eating it while I'm placing it on the sheet. Sometimes it works.



Then I placed my cookies in the oven at 375 for about 10 to 12 min.

After they are done, let them cool on the cookie sheet for about 5 min. Then transfer them to the cooling rack and let them cool for another 10 min. If you can keep your hands off them. I usually can't wait to take a bite when they come right out of the oven. They are oh so good and delicious when they are hot.

 

This revamped traditional cookie will sure to fulfill everyones sweet tooth without having the guilt afterwords. And oh, Don't forget to leave some out for Santa! He will sure to be pleased.