Cranberry-Pecan Oatmeal Cookies
I have to share this recipe as I am NOT a baker. I am an amazing cook and cooking is an art, while baking is a science. I am envious of those of you who can whip up cookies of any kind, as I limit my baking to 2 or 3 types of easy cookies and boxed cake mix. This is one of my cookie go-to recipes.
10 tablespoons butter
2/3 cup packed dark brown sugar
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 pinch salt
1 2/3 cups whole wheat flour
1 cup rolled oats
2 cups chopped cranberries
3/4 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C).
2. Blend butter and sugar until fluffy. Add eggs and vanilla and mix well. In a separate bowl sift flour, baking soda, and salt together. Stir into butter mixture. Stir in the oats. Fold in nuts and cranberries. Drop spoonfuls of cookie dough onto ungreased cookie sheets, spaced at least 2 inches apart.
3. Bake 8 to 10 minutes in the preheated oven, until the edges are crisp and the centers appear dry. Cool on wire racks and enjoy.
Note: I have also been known to gild the lily and add dark chocolate chips.
Holiday Breakfast: Muesli
4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1/4 cup flaxseed
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup sliced almonds
1/4 cup raw sunflower seeds
Note: I also added raspberries and blueberries to mine this morning.
1. In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well.
Store muesli in an airtight container. It keeps for 2 months at room temperature. Cook like oatmeal with milk, pinch of salt, butter and vanilla.