I was inspired during our hiking trip to Arizona last week, to creat a yummy granola-type of cookie that would combine my soul mate’s love of oatmeal cookies, with my need for chocolate inclusion to make the calories worth it. I think I’ve struck the mother lode. For realz.
- 3 cups uncooked Irish-style oatmeal
- 1 cup whole wheat flour
- 1/2 tsp fresh ground nutmeg
- 3/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup brown sugar
- 2 Tbsp pure maple syrup (it’s totally okay if a little extra overflows the spoon … just saying)
- 3/4 cup softened salted butter
- 2 whole eggs
- 1 tsp pure vanilla extract
- 11 oz bag of white chocolate chips
- 1 cup toasted or roasted almonds, roughly chopped
- 3/4 cups dried cranberries
- 1. Preheat oven to 350 degrees.
- Mix together butter and sugar until creamy, then add egg, and dry ingredients … add the chips, nuts and dried cranberries at the very end to make sure the “cookie” part of the recipe is well-mixed.
- Line your cookie sheets with parchment, or prepare them however you normally do.
- Drop cookies 1/2-inch apart–they don’t really spread too much–and pop in the oven.
- Bake for 10 – 12 minutes, then let cool and enjoy!
I’m not really sure how many cookies it would make if you used tablespoon-sized scoops because I make about a dozen larger cookies, then scoop the rest of the batter in tablespoon-sized balls. Let’s say it’ll make 35 – 50 cookies, depending on how big you want them. 🙂