Cranberry Oat Cookies
Recipe by Nicole Thom-Arens
Makes 2.5 dozen cookies
For a few years while living in Missouri, I worked in downtown Springfield. The coffee shop across the street from where I worked sold delicious vegan cranberry cookies that were very addictive. This cookie combines the goodness of granola into an oat-filled cookie kept moist by swapping buttermilk for the eggs. The sweet cranberries and crunchy walnuts are a nice contrast to the spices.
This recipe is not vegan, but you could swap the butter for vegan butter and the buttermilk for nut milk to make them vegan.
Ingredients:
3/4 cup butter, softened1/4 cup granulated sugar3/4 cup packed light brown sugar1/2 teaspoon kosher salt (use 1/4 teaspoon if not using Diamond)1 teaspoon vanilla bean paste1/2 cup buttermilk1 cup all-purpose flour3 cups old fashioned rolled oats (not quick cooking)1/2 teaspoon baking powder1/2 teaspoon cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/2 cup unsweetened shredded coconut1 cup dried cranberries1/4 cup walnuts
Instructions:
1. Preheat oven to 350 degrees.2. Line two baking sheets with parchment paper.3. Cream together the butter, sugars, and salt in a mixing bowl fitted with a paddle attachment. 4. Add the vanilla bean paste and buttermilk. Mix to combine, being sure to scrape the sides and bottom of the bowl. (This will look curdled, but it comes together when the dry ingredients are added.)5. Add the flour, oats, spices, and coconut. Mix to combine well. 6. Add the dried cranberries and walnuts. Stir on low to combine. 7. Using a spoon or cookie scoop, drop dough on the lined pans keeping a good amount of space between cookies. (I fit 9 cookies per sheet.)8. Bake at 350 degrees for 12-14 minutes until the cookies are golden on the bottom and browning on the sides. 9. Cool for two minutes on the baking sheet. Remove from pan to cool completely on a wire rack before storing.
This recipe is not vegan, but you could swap the butter for vegan butter and the buttermilk for nut milk to make them vegan.
Ingredients:
3/4 cup butter, softened1/4 cup granulated sugar3/4 cup packed light brown sugar1/2 teaspoon kosher salt (use 1/4 teaspoon if not using Diamond)1 teaspoon vanilla bean paste1/2 cup buttermilk1 cup all-purpose flour3 cups old fashioned rolled oats (not quick cooking)1/2 teaspoon baking powder1/2 teaspoon cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/2 cup unsweetened shredded coconut1 cup dried cranberries1/4 cup walnuts
Instructions:
1. Preheat oven to 350 degrees.2. Line two baking sheets with parchment paper.3. Cream together the butter, sugars, and salt in a mixing bowl fitted with a paddle attachment. 4. Add the vanilla bean paste and buttermilk. Mix to combine, being sure to scrape the sides and bottom of the bowl. (This will look curdled, but it comes together when the dry ingredients are added.)5. Add the flour, oats, spices, and coconut. Mix to combine well. 6. Add the dried cranberries and walnuts. Stir on low to combine. 7. Using a spoon or cookie scoop, drop dough on the lined pans keeping a good amount of space between cookies. (I fit 9 cookies per sheet.)8. Bake at 350 degrees for 12-14 minutes until the cookies are golden on the bottom and browning on the sides. 9. Cool for two minutes on the baking sheet. Remove from pan to cool completely on a wire rack before storing.