Another research and development cookie! The humble Cranberry Oatmeal Cookies.
There is something about the crunchy and chewy texture of an Oatmeal Raisin cookie that never leaves my memory. I did mix and adapt this recipe a bit to see what would happen. I think I was a scientist in another life.
I replaced the all-purpose flour with gluten-free flour and used coconut oil instead of butter. I also used dried cranberries instead of raisins and topped the cookie with a pecan. I’m no mathematician and fractions are part of my worst nightmare; I was glad to discover that the replace ingredients were 1:1 ratio. So, 1 cup of gluten-free flour replaces 1 cup of all-purpose flour. 1/2 cup melted coconut oil replaced 1/2 cup butter.
The cookies were crunchy and chewy and didn’t have a coconut flavour. They most certainly reinforced why I love oatmeal raisin cookies. And apart from being a happy memory cookie, they will certainly be on my trail running food list for energy!
Original Cranberry Oatmeal Cookies recipe from Live Well Bake Often –
1 cup (125 grams) all-purpose flour or (or I used gluten-free flour) (spooned & levelled)
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) melted butter (or I substituted for coconut oil)
1/2 cup (100 grams) brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 and 1/2 cups (150 grams) old-fashioned rolled oats
1 cup (150 grams) raising (I opted for cranberries)
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg and vanilla extract and mix until fully combined.
- Slowly mix in the flour mixture and continue mixing until just combined, then mix in the oats and raisins until fully combined, making sure to scrape down the sides of the bowl as needed.
- Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Once the dough is chilled, remove it from the refrigerator. Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly). Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake in separate batches at 350°F for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Prep time includes 30 minutes of chilling time.
Allowing the cookie dough to chill for 30 minutes will help the cookies to bake up thicker. If you prefer for your cookies to be a little thinner, you may skip the dough chilling.
Cookies may be stored on the counter in an airtight container for up to five days.
If you give this recipe a go, feel free to share your results on our Facebook page, we would love to see your baking!
Other recipes you might enjoy:
Try These Easy Spelt Dark Chocolate Chunk Cookies
Banana bread! A delicious quick recipe using paleo coconut flour
Jakes Tiger Boost Nut Butter Recipe – Cherry Overnight Oats
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