When determining what type of cookies I wanted to make, I decided that they shouldn't all be chocolate based cookies. I get stuck in a rut at times, as most people love chocolate, so that always seems the way to go. This is weird because my favorite cookie has always been oatmeal raisin cookies - not a chocolate variety (though I am a fan). Not to mention, not everyone can have chocolate (sad!), and not everyone likes chocolate (I can't even understand this!), so I branched out and made some non-chocolate cookies as well.
I love oatmeal raisin cookies, so any spin on them is a good sign in my book. I found some local walnuts at The Root Cellar over the weekend - some of them I used for pumpkin-walnut bread for Thanksgiving - but I wanted to highlight them in something else. I must say, these are excellent. From what I could gather, they were also the favorite at work as well. The walnuts were so flavorful, soft, and provided a creamy and buttery flavor that complemented the sweet and tart dried cranberries really well. These go wonderfully with tea and make a pretty dang good breakfast too, if I might say.
I modified this recipe from here.
The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Whole Grain Spelt Cranberry Walnut Oatmeal Cookies
Makes 16 cookies
6 tbsp Earth Balance
6 tbsp organic raw sugar
6 tbsp packed brown sugar
1 egg or egg replacer ++
1 tbsp pure vanilla extract
1/2 cup whole grain spelt flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
1 cup + 6 tbsp regular rolled oats
1/2 cup dried cranberries
1/2 cup walnuts, chopped +
Preheat oven to 375.
Combine Earth Balance, sugar, egg, and vanilla with an electric mixer.
Slowly add the remaining ingredients except cranberries and walnuts.
Once well combined, stir in cranberries and walnuts.
Drop by rounded tablespoons a few inches apart on a cookie sheet.
Bake 10-12 minutes or until golden brown.
Let cool about 5 minutes and transfer to a wire cooling rack.
'Til next time!