Oatmeal Cranberry Cookies with Whole Wheat Flour

One of my favorite breakfast foods is oatmeal. I know that sounds weird to hear, since most people dislike oatmeal due to the “yucky” texture, but personally, I love oatmeal! With that being said, I always love a good oatmeal raisin cookie. Don’t get me wrong, there’s absolutely nothing wrong with the classic chocolate chip cookie… but when given the option between the two, I will more often than not opt for the oatmeal raisin cookie. There’s just something about oatmeal and dried fruits that complement each other so well.

Earlier this week, I made a trip back home to Dallas and got to shop at one of my favorite grocery stores again (Sprout’s). I saw that their bulk supply of cranberries were on sale, so I thought to myself – why not? Cranberries are well-known for being a superfood and is the second leading antioxidant source, ranking higher than other fruits and vegetables such as strawberries, spinach, oranges, carrots, and broccoli. Research has proven cranberries to be especially effective in preventing urinary tract infections, cancer, and inflammation, as well as promoting cardiovascular and digestive tract benefits. 

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Today was my day off from work, so I decided to do some experimentation with my baking again. Since I love oatmeal and I had cranberries on hand, I decided to go for an oatmeal cranberry cookie while using whole wheat flour (keep in mind that you can substitute the wheat flour for all-purpose flour; I’m just weird like that and so… yeah). The oatmeal I used is the Mom’s Choice natural old-fashioned oats (my favorite brand), and I used King Arthur flour.

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Keep reading for the recipe:
Oatmeal Cranberry Cookies with Whole Wheat Flour:
Yields – about 2 dozen cookies

Ingredients:

  • 1 stick butter (unsalted)
  • 1/4 C white sugar
  • 1/4 C brown sugar
  • 1 egg
  • about 1/2 tsp of vanilla extract – just a splash
  • 3/4 C whole wheat flour (you can use all-purpose if you don’t like wheat)
  • pinch of salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • about 1/4 tsp of pumpkin spice (because I like the extra spice)
  • 1 1/2 C rolled oats
  • dried cranberries – about 1/2 C

Directions:

  • Preheat oven to 350 degrees
  • I used an electric mixer to cream together the butter and sugars until light and fluffy.
  • Add in egg and vanilla and continue beating
  • In a separate bowl – combine the dry ingredients
  • Add the dried ingredients to the mixture and mix until everything is well incorporated.
  • Add in the cranberries and fold everything together
  • Drop as balls onto baking sheet and bake for about 13 minutes until cookies are lightly golden
  • Allow to cool on baking sheet for 10 minutes before transferring to cooling rack to cool completely

Enjoy, yall!
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