Sunday, February 26, 2012

Cranberry Walnut Flax Oatmeal Cookies

When trying to decide what post to put up today, I discovered I've been hoarding all manner of cookie recipe posts. With  my recent discovery of my two new favorite workday snacks, I seemed to have forgotten all about delicious cookie recipes like this one. The perfect compromise between a healthy snack and tasty treat, this tempting cookie kept me going through many a busy workday and certainly doesn't deserve to be relegated to my library of unshared recipes. It's no revolutionary recipe, the classic combination of cranberries and walnuts uniting a slightly sweet oatmeal cookie, made tender and even more nutritious and flavorful by the use of whole wheat pastry flour. While these cookies will never be a show-stopper, this is a reliable recipe to come back to time and time again, adapting for whatever dried fruit and nut combination you have on hand. Quick to prepare and crowd-pleasing, this recipe is an easy way to sneak more whole grains and omega-3s into your diet. Take advantage of the (hopefully) last days of winter to bake up a big batch of these cookies, filling the house with tempting aromas and pure comfort.

Cranberry Walnut Flax Oatmeal Cookies
from King Arthur Flour
makes 3 1/2 dozen cookies

1 cup soft butter
3/4 cup brown sugar, lightly packed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 1/2 cups whole wheat pastry flour
1 1/2 cups old-fashioned rolled oats (not instant or quick cooking)
1/2 cup whole flax meal
1/4 cup whole flax seeds
1 1/2 cups dried cranberries
1 cup chopped toasted walnuts

1. Lightly grease two baking sheets, or line them with parchment.

2. In a large bowl, beat together the butter, brown sugar, cinnamon, vanilla extract, baking soda, salt, and egg until fluffy.

3. Mix in the flour, oats, flax meal and seeds, cranberries, and walnuts.

4. Let the dough rest for 30 minutes or so at room temperature, for the oats to soften. Towards the end of the rest period, preheat the oven to 350°F.

5. Scoop the dough by rounded tablespoonfuls onto the prepared baking sheets. Flatten each ball of dough slightly.

6. Bake the cookies for 10 to 12 minutes, until golden brown. Cool them on the baking sheets for 15 minutes or so, to allow them to set. Move them to a cooling rack to finish cooling.

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