Cranberry Spice Oatmeal Cookies

Makes 2 dozen

Oatmeal cookies just remind you of home. If you come from a home that deprived you of chocolate chip cookies. Just kidding! These are gorgeous little clusters of oats studded with ruby cranberries. Crispy on the edges, chewy inside with a hint of spice.  Just the perfect thing for the holidays if you can forget about the war on Christmas and enjoy a cookie for a minute.
This recipe is from Superfun Times.

Notes

~ If you don’t have pumpkin pie spice, 3/4 teaspoon ground ginger, 3/4 teaspoon ground cinnamon and a pinch of cloves oughta’ do it!

Cranberry Spice Oatmeal Cookies

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Servings 2 dozen cookies

Ingredients

  

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• 1/3 cup refined coconut oil softened at room temp
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 3 tbsp unsweetened almond milk or your fave non-dairy milk
• 1 tbsp organic cornstarch
• 2 tsp pure vanilla extract
• 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 1/2 cups rolled oats
• 1/2 cup dried sweetened cranberries
• 1/2 cup chopped walnuts

Instructions

 

• Preheat oven to 350 F. Lightly grease 2 large baking sheets. 
• In a large mixing bowl, use a handmixer or strong fork to cream together oil and sugars. Mix in the vanilla. Add the cornstarch and milk, and mix until the cornstarch is dissolved. 
• Sift in the flour, baking soda, spices and salt and mix to combine. Add the oats, cranberries and nuts, and use your hands to form a stiff dough.
• Scoop cookies out with a tablespoon or server, using about two tablespoons of dough per cookie. Place about 2 inches apart. Flatten a little with your hand. Bake for 10 to 12 minutes, until edges are lightly browned.
• Remove from oven and cool for about 5 minutes then transfer to cooling rack to cool completely.

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