These studded oatmeal cookies don’t have processed sugar, unless you are bad like me and use white chocolate chips added in. Stick with the dried berries for a healthier treat. Or not. Either way, the cookies are soft and chewy!
Studded Oatmeal Cookies
- 2 cups quick oats
- 1½ cups all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp ground cinnamon
- 1 tsp fine sea salt
- 4 Tbsp unsalted butter or coconut oil, melted and cooled a bit
- 2 tsp pure vanilla extract
- 2 large eggs, room temperature
- 1 cup raw honey
- 1 cup dried cranberries
- 1 cup white chocolate chips, optional
In a large bowl whisk together the oats, flour, baking powder, cinnamon, and salt.
In a medium bowl whisk together the butter, vanilla, eggs, and honey.
Add to the dry ingredients, mix in well.
Stir in add-ins.
Cover tightly and refrigerate for 30 minutes.
Meanwhile, line 2 baking sheets with parchment paper. Preheat oven to 325°.
Divide into 24 portions, putting 12 on each tray.
Bake for 12 to 15 minutes, or until golden on top (they may look a tiny bit wet still).
Remove and let cool before transferring to a cooling rack.
The cookies freeze well, otherwise store tightly sealed.