Wow…November has been insane so far. I have been to a wedding, a play, and an opening ceremony at my favorite museum. Now it’s time to get back on track, and why not do that with some deliciously amazing cookies. Last week I ran into a food-block when it came time to pick a recipe, so I went to facebook for suggestions. It came down to Cranberry Oatmeal or Pumpkin, and just had no desire to roast a pumpkin to do the cookies. So Oatmeal Cranberry it was! I didn’t have a recipe for it so I decided to just start adding things to the bowl and see what happened. I knew I didn’t want hardcore oatmeal cookies, like a preacher cookie, but rather something more cake like. I then realized I was running drastically low on baking flour, but still had a brand new bag of whole wheat flour. Which resulted in some yummy “multi-grain” cookies, with cranberries added to them for good measure!
2/3 cup old fashioned oats
1/2 cup whole wheat flour
2/3 cup all-purpose flour
1 tbsp baking powder
1 stick unsalted margarine
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup cranberry juice (100% juice, no sugar added…the kind that makes your lips pucker)
2/3 cup applesauce
1 cup dried cranberries
1. Preheat the oven to 375
2. Cream the butter with the two types of sugar. Add the applesauce and baking powder and mix well. Slowly add the oats and flours and gently mix before adding the cranberry juice. Fold in the cranberries and place in fridge for 15minutes.
3. Spoon the mixture onto cookie sheets with spacing in between. Bake for 11minutes.
I know adding juice sounds a little strange but it works. I picked the trick up from a cookie book I found in college, 1 dough 100 cookies. The original recipe was for an orange recipe, which is not such a good idea for me. However this works well for recipes that call for larger amounts of dry ingredients, such as oatmeal cookies. Keeps things nice and moist and delicious and cakey…which is exactly what I was looking for!