Oatmeal-Cranberry Cookies

cookies

A fun twist on the classic oatmeal-raisin cookies! Perfect for a light-night study session or a slow afternoon in the library when you need quick energy.

Makes: About a dozen cookies
Prep time: 15 min
Cook time: 12 min
Oven: 350°F

Skill level: Easy
Cost estimate: $4

Ingredients
1 tablespoon butter or cooking oil spray (or just use parchment paper)
¼ cup water
1 cup dried cranberries
1 teaspoon vanilla extract
½ olive oil
3/4 cup honey (or preferred sugar substitute)
2 eggs
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground nutmeg
2 cups quick-cooking oats

Instructions
Preheat oven to 350°. Use butter/cooking oil spray to grease a cookie sheet. In a sauce pot, combine the water and cranberries. Cook over medium to high heat until the water begins to boil. Turn off the heat and allow the cranberries to cool. Stir the vanilla extract into the cranberry mixture. In a large bowl, mix the oil, honey, and eggs. Beat well with an electric mixer or whisk. Add the cranberry mixture. In another large bowl, mix together all dry ingredients. Add dry ingredients into the cranberry mixture and stir slowly until all ingredients are fully combined and the dough is soft and sticky.

Use a spoon to form dough balls about the size of a ping pong ball. Drop each dough ball onto the cookie sheet so all the balls are evenly spread out. Bake for 10 to 12 minutes, until the cookies are golden brown. Let cool for a few minutes before serving.

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