Note: I’ll be posting more recipes and food-related posts since I’m spending more time in the kitchen, and I want to be better about adding photos to them. You’ll have to bear with me as I learn about food photography!
One of my goals now that I’m home more is to cook from scratch more, and sneak healthier foods into everyone. Plus, Alex now needs an after-school snack every day. I’ve taken to making fresh fruit smoothies most days, but sometimes there’s nothing better than a platter of cookies. And Ellyn Satter recommends occasionally serving a snack of as many cookies as the child wants so the child understands that things like cookies are not a restricted commodity meant to be coveted and inhaled when available.
I adapted this Cooking Light recipe, since it’s relatively healthy as cookie recipes go and it’s been a hit around here.
Chocolate Chip-Cranberry-Oatmeal Cookies
Makes about 4 dozen cookies
3 cups packed brown sugar (I used dark, but you can use light or a combination)
1/2 cup butter, softened
1/2 cup sour cream
2 teaspoons vanilla extract
2 1/2 cups white whole wheat flour
1 1/2 cups quick cooking oats
2 teaspoons baking soda
1 teaspoon salt
3/4 cup dried cranberries, chopped (sweetened okay)
1 cup chocolate chips
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter, sour cream and sugar until fluffy and smooth. Add vanilla extract and eggs and beat well.
3. In a medium bowl, combine the flour, oats, baking soda and salt. Stir with a fork or whisk to combine well. Add the flour mixture to the butter mixture and stir until just blended. Fold in the cranberries and chocolate chips.
4. Drop dough by rounded tablespoons onto a cookie sheet coated with cooking spray or lined with parchment paper, leaving at least two inches between cookies (they will spread quite a bit). Bake for 15 minutes or until edges of cookies are browned. Let cool on pan five minutes or until firm enough to transfer to a wire rack to cool completely.
5. If you want to freeze the dough, line a baking sheet with parchment paper. Form dough into tablespoon-size balls and place on the baking sheet, making sure the balls don’t touch. Freeze overnight, then transfer to a zip-top bag. The dough will not get super hard, so I wouldn’t keep it longer than a month. To bake, place frozen balls on a cookie sheet coated with cooking spray or lined with parchment paper, leaving at least two inches between cookies and bake for 20 minutes or until edges of cookies are browned. Let cool on pan five minutes or until firm enough to transfer to a wire rack to cool completely. Note: The photo shows some frozen balls that I placed on a small baking sheet and baked up in my toaster oven. As you can see, I tend to reuse parchment paper if it’s clean. It usually lasts through two to four batches of cookies.
Find more recipes at Cooking Thursday at Diary of a Stay at Home Mom.