Chewy Cranberry Oatmeal Cookies

Sometimes I make these cookies when I want to pretend like I’m eating something healthy, but what I really want to eat is a cookie. The inclusion of cranberries, oatmeal, and honey make it somehow seem more wholesome – but in reality, the amount of butter and sweeteners in this cookie make it just that: a delicious cookie.

I also love that this cookie contains no leaveners – its structure and height depends on oatmeal alone.

The dough (especially when frozen in cookie form for later baking) is fabulous, and a good portion of it never hits a cookie sheet at my house (remember, raw eggs people – use your own judgment here.)

Chewy Cranberry Oatmeal Cookies

2 sticks unsalted butter, softened
1 cup packed brown sugar
3/4 cup raw or turbinado sugar
2 large eggs, room temperature
1/3 cup honey
1 1/2 cups unbleached flour
4 cups old fashioned oats
1 1/2 tsp cinnamon
1/2 tsp salt
2 cups chopped frozen cranberries

1) Preheat oven to 350 degrees

2) Cream butter and sugar together in a stand mixer using a paddle attachment. Cream the heck out of them, until they are really light and fluffy (up to five minutes.)

3) Beat in eggs one at a time, then add the honey.

4) In a separate bowl, stir together flour, oats, cinnamon, and salt.

5) Add dry ingredients to butter mixture, and mix on low until just combined.

6) Stir in chopped cranberries.

7) Drop spoonfuls on cookie sheet, flatten slightly, and bake for 10-12 minutes. After a few minutes, move warm cookies to cooling rack.

Notes and variations:

You can use frozen cranberries without thawing – in fact, they are much easier to chop this way. You can use dried cranberries if you don’t have any fresh.

Adding a few cups of dark chocolate chips never hurt this cookie.

The honey is what makes the cookie chewy, and the raw sugar gives an interesting flavor nuance and slight crunch to the finished cookies. Omitting them would result in a different cookie (although I’m sure it would still be tasty.)


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