Cranberry Oat Cookies Yum

March 16, 2017 2 min read

These cookies are divine! The cinnamon makes them so flavorful, and ground nutmeg can be added to give them an even bigger punch of flavor. Coconut sugar can be found in specialty stores and it gives this recipe a rich molasses flavor and is about half the glycemic load of refined sugar.

BSF Kitchen Test: 01/29/17
INGREDIENTS (2 dozen cookies):
  • 2 cups organic soft white wheat flour
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tbsp. vanilla extract
  • 3 tbsp. milk
  • 2 large eggs
  • 2 sticks salted butter
  • 1 cup coconut sugar
  • 1/2 cup granulated sugar
  • 3 cups whole rolled oats
  • 1 cup dried unsweetened cranberries

    INSTRUCTIONS

    1. Mix together flour, salt, cinnamon, baking powder, and baking soda in a large bowl.
    2. Whisk together vanilla, milk, and eggs just until combined, then set aside.
    3. Cream butter and both sugars in the bowl of a stand mixer until light and well mixed
    4. On low power pour in milk mixture until combined, then slowly add the flour mixture.
    5. Gently incorporate oats and cranberries using a spatula, then place in refrigerator for at least 2 hours or overnight.
    6. Preheat oven to 350°.
    7. Line 2 cookie sheets with parchment paper and drop 2 tbsp balls of cookie dough in a 3 x 6 pattern.
    8. Bake 17 minutes or until golden brown and soft in the middle.
    9. Take out cookies and let cool for 10 minutes, then transfer to a wire cooling rack to finish cooling.
    10. Put uneaten cookies in a gallon size ziplock bag and place in freezer for up to 6 months.

       Try our USDA certified organic Whole Rolled Oats and Soft White Wheat Berries 

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      Brought to you by Be Still Farms, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here. 

      Michelle @ BSF
      Michelle @ BSF


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