Cranberry Oatmeal Cookies
Ingredients
The base
-
4
tablespoons
unsalted butter
-
⅓
cup
coconut sugar or dark brown sugar
-
⅓
cup
honey
-
1
large
egg
-
½
teaspoon
kosher salt
The dry ingredients
-
1 ½
cups
all-purpose flour
-
½
teaspoon
baking soda
-
¼
teaspoon
ground cinnamon
-
1 ½
cups
old fashioned rolled oats
The mix-ins
-
⅓
cup
white chocolate chips
-
⅓
cup
dried cranberries
-
½
cup
raw pecan halves
Flavorings
-
1
tablespoon
brandy or 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350°F and toast the nuts on a baking sheet for 8 to 10 minutes until fragrant.
- Cream together the butter and coconut sugar until fluffy, then add honey, egg, brandy, and salt.
- In a separate bowl, whisk together the flour, baking soda, and cinnamon, then stir in the oats.
- Slowly add the dry ingredients to the butter mixture and mix until just combined.
- Stir in the white chocolate chips, dried cranberries, and chopped nuts.
- Drop rounded tablespoons of dough onto a baking sheet and flatten slightly.
- Bake for 8 to 10 minutes until golden and slightly molten in the centers.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
124
Total fat
5g
Total carbohydrates
18g
Total protein
2g
Sodium
20mg
Cholesterol
12mg
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