I stumbled upon this oatmeal cookie recipe quite by accident, but immediately became hooked.
The cranberries give a zest to an old-time favorite, while upping he nutritional value. They contain nature’s most powerful antioxidant — proanthocyanidins Type A. This compound has antioxidant and anti-adhesion properties which have been shown to help fight certain harmful bacterial.
With milk or without, eat just one of these and you’ll never think of cranberries as your go-to UTI treatment or a Thanksgiving side dish again.
- 1 1/2 cups of all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 1/2 cups old-fashioned oats
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon honey
- 2 teaspoons pure vanilla extract
- 1 1/3 cups dried cranberries
- 1 cup chopped walnuts
– Preheat oven to 375 degrees and cover cookie sheets with parchment paper.
– Mix the flour, baking soda, salt & cinnamon & then stir in the oats.
– In a separate bowl, beat the butter & both sugars until light & fluffy. Beat in the eggs & then scrape down the sides of the bowl; add the honey & vanilla & beat again. Add the flour mixture slowly, until well combined. Stir in the cranberries & walnuts.
– Drop the dough in heaping tablespoons about 2 inches apart onto the cookie sheets.
– Bake until the centers of the cookies and soft & no longer look wet, about 9-11 minutes.
– Let cook on the sheets for 5 minutes & then transfer to wire racks to cool completely.