I am a self confessed Pinterest addict and when I have spare time, I like to sit down and peruse the wonderful world of photos and recipes.
Sometimes, I forget about the recipe, forget to try it, print it whatever. This happen to you?
Then there are the dreaded times when you try a recipe and it sucks. Happen to you?
I am bringing you yet another sweet recipe for nibbling or inhaling that I dug out of the forgotten bottom of my recipe Pinterest file. My husband prefers the inhaling method when it comes to cookies. His hair may turn blue at any moment.
Today's yummies,
and true to style, I did not make the recipe as shown. i will put my changes and edits in italics for the healthy, spicy bunch out there.
Oatmeal Cranberry Cookies
(original recipe here)
1 cup butter or margarine, softened (1 cup coconut oil replaces butter)
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 Tablespoon vanilla extract
2 cups all purpose flour (2 cups whole wheat flour replaces all purpose)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
(1 tsp cinnamon)
(1-2 tbsp milk-i found the dough to be a little crumbly)
1 1/2 cups sweetened dried cranberries
1 1/4 cups uncooked quick oats
white chocolate baking bars (I used vanilla flavored almond bark) (i completely omitted the dip step with chocolate and shortening)
shortening
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars and beat well. Add egg and vanilla, beating until blended. Combine flour and next 3 ingredients in a separate bowl, and gradually add to butter mixture, beating until blended. Stir in cranberries and oats.
Drop dough on greased baking sheet. Bake at 375 degrees for 9-11 minutes. Cool completely. Microwave white chocolate and shortening together until chocolate melts (the package will tell you the ratio of chocolate to shortening). Dip half of each cookie and place on wax paper until firm.
These cookies are the perfect combination of sweet, and chewy.
Have a great day,
Meg
