Oatmeal Cranberry Cookies

      

June 5, 2018

These soft, chewy cookies are immensely delicious.  The cranberries are a perfect compliment to the white chocolate, oats, and whole wheat flour.

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 2 dozen cookies

Ingredients

2/3 cup butter, softened (2/3 cup cooked, rinsed white beans)

2/3 cup brown sugar (2/3 cup sugar + 1/2 Tbsp. molasses)

2 large eggs (2 Tbsp. dry egg powder + 1/4 cup water)

1 tsp. vanilla

1 1/2 cups oats 

1 1/2 cups whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

1 (6 oz.) package sweetened dried cranberries

2/3 cup white chocolate chunks or chips

Directions

1Preheat oven to 350ºF.

2Cream together butter (or beans) and sugar together in a medium mixing bowl until light and fluffy.

3Add eggs and vanilla, mixing well.

4Combine oats, wheat flour, baking soda and salt in a separate mixing bowl.

5Add to butter mixture and thoroughly combine.

6Stir in sweetened dried cranberries and white chocolate chunks or chips.

7Drop by rounded tablespoonfuls onto ungreased cookie sheets.

8Bake for 9-10 minutes or until golden brown.

9Cool on wire rack.

Save a bowl!  If you're mixing these cookies in a stand mixer, go ahead and mix the wet ingredients and then add in the dry ingredients and mix thoroughly.

If you're using beans in these cookies, be sure to grease the cookie sheet or cook on a silicon mat or parchment paper.

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