I love cookies. A lot. In fact, if I had to choose any kind of sweet treat, it would be a really good cookie. Chewy, crunchy, crumbly, soft - I'm not that picky. If Cookie Monster took human form, well, that would be me (minus all that blue fur).
When I first spotted these cookies, I actually could feel them calling out to me. For two days I kept thinking about them until I broke down and made a batch. Silly for the wait because it's not like these cookies are all that bad for you. Full of whole wheat flour and rolled oats which means that there are some healthy whole grains in there for the win! And the chocolate, nuts and dried cranberries just are in there to pump up the awesome factor. When I made them, I was mostly out of butter, so I subbed in some roasted walnut oil which was an excellent choice. The roasted walnut oil added an almost mocha-like flavour to these cookies that was very appreciated. But I'm sure with all-butter you can't go wrong either.
And super awesome they are! Serve these with a mug of tea, sneak a couple with your morning coffee or feel like a kid again and have one with a glass of milk. These are cookie perfection.
Super delicious (& kind of healthy) Chocolate Cranberry Oatmeal Cookies
(adapted from Cooking Light)
1/3 cups all-purpose flour
1/3 cups whole-wheat flour
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons melted butter (or 3 tablespoons melted butter + 3 tablespoons of roasted walnut oil)
1 teaspoon vanilla extract
1 large egg, lightly beaten
3/4 cup packed light brown sugar
1/3 cup dried cranberries
1/3 cup pecans, chopped
1/3 cup chocolate chips
Preheat oven to 350F.
In a bowl, combine the 2 flours, oats, baking soda, and salt together.
In another bowl, mix together the melted butter, vanilla, egg and brown sugar. Dump the dry ingredients into the wet and give a good stir. Add in the cranberries, pecans and chocolate chips and beat until combined.
Cover baking sheets with parchment paper or silpat and use a tablespoon to drop dough onto sheets, 2 inches apart. Press down on the tops slightly with the back of a spoon (or use your fingers). Bake for 12 minutes. Makes 24 cookies (or so).
