In the summertime, my mom would never bake anything. She said it was hot enough outside, and she didn't need a hot oven adding to it.
Now that I'm a mom, I see her point, so before it becomes full-on summer weather out there, why not bake some cookies? You can always freeze some to eat on those super hot days.
I learned this recipe for Cranberry and Walnut Oatmeal Chocolate Chip Cookies from my mom, and it's always a hit with my girls, and when we go to parties and BBQs. Plus, since I recently told you how good walnuts and cranberries are for women, this is a delicious way to get your share. Give them a try and let me know what you think!
Want to see the recipe? Then read more
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp sea salt
Here's what to do:
- Preheat oven to 375°F.
- Lightly grease 2 cookie sheets.
- Sift the flour, baking soda, and salt together in a bowl and set aside.
- In another bowl, beat the oil, eggs, Sucanant, honey & vanilla with an electric mixer until fluffy.
- In that same bowl, stir in the flour mixture and then the oats.
- Mix in the nuts, dried cranberries, and chocolate chips.
- Using a tablespoon, scoop out the dough onto the cookie sheets. You can put 12 regular sized cookies on each sheet, or I like to make 8 bigger cookies. Whatever you do, leave space between the mounds of cookie dough (when you bake them, they spread out).
- Bake for 8-12 minutes, watching them closely. You want to take them out when the tops are mostly dry and only very slightly brown, but still soft to the touch. If they cook any longer, you'll have hard hockey puck cookies. Some people like crunchy cookies, but I prefer mine to be soft and chewy.
- Take them out of the oven, let then sit for 1 minute, and then gently move them to a cooling rack using a spatula.
- That's it. Eat what you want and place the cooled off cookies in a storage container for later.