Recipes

Studded Oatmeal Cookies

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

Ingredients:

  • 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

Directions:

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.