Today I thought I'd share a hearty cookie recipe with you. We are not big sweet eaters in our house, but we do on occasion like a homemade cookie. These are great with a cup of coffee, and could be considered a "breakfast"
Oatmeal Cranberry Pecan Cookies
1/4 C unsalted butter (we use Earth Balance Vegan Buttery Sticks)
6 TBS neutral flavored oil (canola, melted coconut, etc)
1 tsp vanilla extract ( we sub with maple syrup due to sensitivities)
1/2 C granulated sugar
1/4 C plus 2 TBS brown sugar
1 large egg (we sub with a flax egg-1 TBS ground flax seed to 3 TBS water, let set up)
2 C old fashioned oats + 1/4 C hot water (we use Bob's Redmill gluten free rolled oats)
1 cup all purpose flour (we use Pillsbury gluten free all purpose flour)
1 TBS cinnamon (we used 1/2 TBS cinnamon and 1/2 TBS nutmeg-cut down on cinnamon due to a sensitivity)
1/2 tsp baking soda
1/2 tsp salt
Mix-ins-dried cranberries, chopped pecans (could use raisins, other chopped nuts and chocolate chips) equal to 1 C total.
1. Preheat oven to 350 degrees F.
2. In a bowl, combine butter, oil and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.
3. In a separate bowl, combine oats and hot water and let sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.
4. Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup total of assorted mix-ins).
5. Refrigerate dough for at least 10 minutes.
6. Measure out tablespoon -sized cookies, and place them on a parchment lined cookie sheet, bake for 12 minutes, or until bottoms are golden (in our oven that was 14 minutes).
7. Let the cookies cool fully before removing them from the baking sheet.
They stay moist overnight in an airtight container.
Original recipe can be found here.