Oatmeal pecan craisin cookies
Highly satisfying and filling cookies packed with flavor and fiber.
A more appropriate name for these cookies would probably be breakfast-on-the-go-keeps-you-full-of-energy cookies, but that’s a bit wordy. They’re extremely filling, and enjoying a few for breakfast with your coffee or juice is a great way to stave off hunger until lunchtime. Filled with whole grains, nuts and dried fruit, they’ve got loads of nutrients and a chewy, crispy finish that makes them out-of-this-world delicious.
- 3/4 cup butter or Earth Balance
- 1 3/4 cup white whole wheat flour
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/3 cup dried cranberries
- 1/3 cup raisins
- 1/2 cup chopped pecans
Preheat oven to 350°. Line a cookie sheet with parchment paper, set aside.
Using an electric mixer, cream butter and sugars until smooth.
Add egg, flour, baking powder, baking soda, vanilla, cinnamon and ground cloves and mix well.
Add oats, cranberries, raisins and pecans and mix until incorporated.
Form dough into cookies and place at least an inch apart on parchment-lined cookie sheet.
Bake for 11-13 minutes (until tops just start to get pale golden – they will firm up as they cool) and remove from oven. Transfer to wire cooling rack.
These cookies freeze beautifully, and defrost quickly.