This is a special cookie. I decided to whip up a batch in variation and the winner was with the added ingredient of 1 cup of raisins. As of today, I see daily as I walk into my kitchen a decorated jar with 3 of my winning cookies along with my Red Ribbon attached displayed since the year of 1991. You may use , raisins, chocolate chips, M & M candies or coconut instead of the walnuts if you wish.
These cookies are great! Soft and chewy. I make these all the time and they turn out perfect everytime I make them! I don’t think they are dry at all like the others are saying! I’ve had more then a few people ask me for the recipe. Highly recommended!
These were amazing cookies, I had several family members and friends come over throughout the week. They stayed soft and gooey, (I used dark chocolate chips.) Everyone that tried them. loved them. Thanks for sharing your recipe. I will be using this cookie recipe in my christmas baskets.
Tried this recipe with M&Ms instead of raisins or nuts. They tasted really good but fell apart, or crumbled, easily. Used butter for shortening and followed recipe. Will try again putting M&Ms on top of dropped cookie dough and see if they hold up better.
I made these cookies with chocolate chips. They taste great, with a delicious hint of cinnamon; unfortunately, I found them to be very dry. Next time I think I’ll add a bit of oil or applesauce to offset this problem, because they are tasty.
This is the best cranberry oatmeal cookie Ive ever tasted. Slightly crisp on the outside, but oh so chewy on the inside. I cant believe it hasn’t been posted yet!
2 cups flour, (I used White Whole Wheat King Arthur Brand…unrefined flour)
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups old-fashioned rolled oats
1 cup unrefined coconut oil melted, (optional 1 cup unsalted real butter at room temperature)
1 cup coconut palm sugar
2 teaspoons vanilla
1 1/2 cups dried cranberries
1/2 cup diced walnuts
Preheat oven to 325 degrees.
Tip: When measuring flour, spoon into measuring cup and level off being careful not to pack flour. It’s important not to scoop flour from bag as this will pack flour and make a heavier cookie.
Whisk together flour, baking soda, salt, cinnamon and nutmeg. Add oats and stir to combine.
In a large mixing bowl, using an electric mixer, beat coconut oil and coconut palm sugar until incorporated, about 4 minutes. Add vanilla and eggs and mix on low speed until well combined. Add oat mixture a little at a time just until combined. Stir in cranberries and walnuts.
Roll dough into small balls and place onto a parchment lined cookie sheet or non-strick cookie sheet and place about 2″ apart. You should get 40 balls altogether. Press cookies down slightly, place on the center oven rack. Bake cookies 7 minutes, rotate pan and bake an additional 7 minutes, or just until set. Cookies should be still slightly soft in the center as they will continue baking when removed from the oven. Allow cookies to cool two minutes before transferring to a cooling rack.
Allow cookies to cool completely, store in an airtight container for up to 3 days. For best results, do not refrigerate.
Yields: 40 cookies
Serving size: 1 cookie
Total Fat: 7 g
Saturated Fat: 5 g
Trans Fats: 0 g
Cholesterol: 8 mg
Sodium: 23 mg
Carbohydrates: 15 g
Dietary fiber: 1 g
Sugars: 5 g
Protein: 2 g