We had a wonderful day Apple picking with Grandma at Apple Dave’s Orchard in Warwick, NY. Alexander picked a whole bushel of beautiful Macintosh apples – yum my favorite!
We also lucked out and got our pumpkins!
This inspired me to create something with fall flavors.
Ever on the quest to creating fantastic oatmeal cookies, I have been wanting to do a cranberry chocolate chip version for a while. I decided to make it with cinnamon and allspice.
I also wanted to try something new – a cookie batter with no butter only canola oil. I created a cookie recipe once before with half butter, half canola oil to reduce the high saturated fat of butter. Why Canola oil? Canola Oil has no cholesterol, the lowest level of saturated fat of any vegetable oil and is high in monounsaturated fat, which is considered the “good” fat.
I was truly worried it wouldn’t work, but it did!
The only difference though, is that the cookie dough is very loose, so when you put the dough on your cookie pan you have to push the dough a little closer together if it spreads too much. End result a delicious fall flavored cookie.
Enjoy!
Avec Amour, Victoria & Alexander
Oatmeal Cranberry White & Dark Chocolate Chip Cookies
Yield – about 32 Cookies
2 Cups Old Fashioned Rolled Oats (Not Quick Oats)
1/2 Cup All Purpose Flour
3/4 Tablespoons Baking Soda
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Salt
1/2 Cup Light Brown Sugar, packed
1/3 Cup Canola Oil
2 Eggs, large
2 Tablespoons Vanilla Extract
3/4 Cup Dried Cranberries, large chop
1/2 Cup White Chocolate Chips
1/2 Cup Dark Chocolate Chips
1. Pre-heat oven to 325 degrees. Mix together oats,
flour, baking soda, cinnamon, allspice and salt in a large bowl.
2. In a seperate bowl whisk together oil and eggs,
break up packed sugar, whisk in sugar and vanilla.
3. Stir together cranberries and chips. Stir into egg mixture.
Stir egg mixture in to dry ingredients.
Using a soup spoon scoop cookie dough on to parchment or silpat covered half sheet baking pans.
Bake for 9 – 10 minutes until golden brown around the edges.
Some little munchkin was eating all the cookies during the photo shoot.
Ingredients
- 2 Cups Old Fashioned Rolled Oats (Not Quick Oats)
- 1/2 Cup All Purpose Flour
- 3/4 Tablespoons Baking Soda
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Allspice
- 1/4 teaspoon Salt
- 1/2 Cup Light Brown Sugar, packed
- 1/3 Cup Canola Oil
- 2 Eggs, large
- 2 Tablespoons Vanilla Extract
- 3/4 Cup Dried Cranberries, large chop
- 1/2 Cup White Chocolate Chips
- 1/2 Cup Dark Chocolate Chips
Instructions
- Pre-heat oven to 325 degrees. Mix together oats, flour, baking soda, cinnamon, allspice and salt in a large bowl.
- In a seperate bowl whisk together oil and eggs, break up packed sugar, whisk in sugar and vanilla.
- Stir together cranberries and chips and add to egg mixture. Stir in egg mixture to dry ingredients. Using a soup spoon scoop cookie dough on to parchment or silpat covered half sheet baking pans. Bake for 9 - 10 minutes until golden brown around the edges.
