These cookies are a great way to treat yourself (and your family) that baking with whole grains can be a tasty experience. I love oatmeal cookies. These cookies are very easy to make and delicious. You can add any dried fruits, chopped chocolates or chips, and nuts. Sometimes I make with raisins and cranberries, sometimes dark chopped chocolates. Either way is good.
When you try these (because I know you will), you will have a recipe for the best, the ultimate, the soft, the chewy, nutty, fruity and crispy cookie….all in one. Good luck and enjoy 😉
Hearty, chewy, sweet, but not too sweet, LOADED with melty chocolate . . .
Ingredients:
- 1 cup whole wheat flour
- 3/4 cup old-fashioned oats (or oat flakes)
- 1/2 cup brown sugar
- salt to taste
- 1/2 tsp baking soda
- 3/4 cup unsalted cold cubed butter
- 1 egg
- 1/2 tsp vanilla
- 1/2 cup mixed cranberry and raisins
- Optional add-ins: chocolate chips (semisweet, butterscotch, etc.), chopped nuts (walnuts, pecans, etc.), chopped dried fruit
Directions:
- Preheat oven to 340 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In your mixing bowl mix together flour, oats, sugar, salt, and baking soda. With the mixer on low, slowly add in the cold butter. Mix until crumbly mixture. Don’t overmix.
- Add in egg and vanilla until combined.
4. Using large wooden spoon, add in chocolate chips or cranberries and raising. 
5. Cover the cookie dough, and refrigerate until thoroughly chilled; 30 min- 1 hour. You can freeze it too. So you can use later.
6. Drop cookies by tablespoon full onto prepared cookie sheet. Bake for 10-12 minutes or until edges just start to turn golden brown. 
7. Allow to cool on cookie sheet for 3-4 minutes before removing to a wire rack to cool completely. Store leftovers in an airtight container.
Enjoy 😉
Note: If the cookie dough has been refrigerated, bake the cookies for 13 to 14 minutes, until they’re a very light golden brown, and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes. For softer cookies, reduce the baking time by about 2 minutes.
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