Cranberries. Beautifully red and tart, these little guys are packed full of antioxidants. This was my first time using fresh cranberries.
Originally, I was going to make homemade cranberry sauce with these. But I was recently invited to Thanksgiving dinner at a friends house. So I decided to use it in a cookie instead.
The last two years I've had the pleasure of being a guest for Thanksgiving dinner. I will however, make a couple of sides that my friend requested and a pumpkin dessert. Cannot wait!
I've made plain oatmeal cookies using the Quaker Oats recipe in the past. But this time I wanted to add fresh cranberries, dark chocolate and some flax seeds to jazz it up a bit.
I decided to use this recipe with my modifications. They turned out moist, with the perfect tartness from the cranberries and the dark chocolate gave it a lovely chocolaty touch.
|My lil man couldn't keep his hands off these cookies!|
1-1/4 Sticks of Butter, room temperature
1/2 Cup Sugar
1/2 Cup Packed Brown Sugar
1 Large Egg
1 tsp Vanilla Extract
1 Cup All Purpose Flour
1/4 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Cinnamon
2 tbsp Flax Seed
1 Cup Old Fashion Quaker Oats
1-1/4 Cup Dark Chocolate Chips (you can use your favorite chocolate)
1 Cup Coarsely Chopped Fresh Organic Cranberries
1. Preheat oven to 350º. Prepare two lined baking sheets. Cream together the butter, and sugars. Add the egg then add the vanilla extract using your stand alone mixer, electric mixer or by hand.
2. Sift together the flour, salt, baking soda, cinnamon and flax seeds and add to the butter mixture. Add the oatmeal blend well. Stir in the dark chocolate chips and cranberries and blend well.
3. Using a cookie scoop, place a scoopful 2 inches apart and bake for 15-18 minutes. Keep the batter in a ball shape to retain a nice baking shape.
Simple and delicious. Try these, you won't be disappointed. Happy baking friends!
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