It’s no secret, fall is my favorite time of year. The change between the seasons subtly creeps up on you and before you know it, a new season’s begun.
First the sun starts to set a little earlier and you notice a new chill to the mornings. Then you may notice that asters are popping up at the edges of the grass, and the breeze is brisk and carries the faint smell of dried leaves and chimney smoke, . At some point you look up and finally notice that the leaves are starting to turn into spun gold and startling reds. Yes folks, I’ve been spoiled living in New England.
Lately, it hasn’t felt like fall. It’s been hot and humid – not fall-like at all! So I decided to force it a little – hence the fall decor littered all over our apartment and oh yeah, the oatmeal and dried cranberry cookies. Did I mention the walnuts? Yeah, I added those as well. These babies are chock full of taste and texture – enjoy!
Don’t be fooled by the name, these oatmeal cookies aren’t the healthiest option. I started by creaming a stick of butter with sugar
Add a dash of baking soda, flour, oats, dried cranberries and walnuts
Now mix well and place rounded tablespoons onto your cookie sheet. Space them out about 2 inches apart and bake at 375 for approximately 10 minutes. You’ll want to use something to prep your baking surface. Cooking sprays work well but I prefer a silicon baking mat. I use this one from Crate & Barrel because we had a gift card and it makes cleaning so much easier.
This recipe was adapted from the Quaker Oats Vanishing Oatmeal Cookie recipe:
Oven Setting: 375
Cook Time: 10 minutes
Servings: 18 big cookies
Calories per cookie: 192 (via Calorie Count)
notes: You can easily decrease the amount of sugar in the recipe by following the original recipe, or make it vegan friendly by using a flax egg and a butter substitute like Earth Balance. I haven’t tested these options yet so please let me know if they work for you.
1 cup of butter
1/2 cup white sugar
1 cup light brown sugar
1 tsp vanilla extract
1/2 tsp baking soda
1 3/4 cups flour
1 Tbsp cinnamon (or to taste)
1/2 tsp nutmeg (or to taste)
2 cups rolled oats
1 cup dried cranberries
1 cup chopped walnuts