Oatmeal Cranberry Cookies

Published on June 26, 2020 | By
Oatmeal Cranberry Cookies

Are we ever too old for cookies and milk? I’ll answer that. Never! Thanks to David Lebovitz for this recipe for oatmeal and dried cranberry cookies which he refers to as “Cranzac Cookies.” Lebovitz suggests that you can use raisins, dried blueberries or cherries if you like as a substitute for the craisins. I used cane syrup, because I am from Louisiana, in place of the golden syrup that Lebovitz recommends. These cookies are satisfying as a breakfast snack or in the afternoon with an iced coffee or tea.

oatmeal cranberry cookies

Ingredients

  • 1 cup of old fashioned rolled oats
  • 1 cup of dark brown sugar, packed
  • 1 1/4 cup of flour
  • 1 cup of unsweetened shredded coconut
  • 1/2 cup of dried cranberries or other dried fruit
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 TBSP water
  • 4 TBSP butter, melted
  • 1/4 cup of cane syrup or golden syrup

Instructions

  1. Preheat oven to 350. Line 2 sheet pans with parchment or silicone mats.
  2. In a large bowl, mix together the oats, brown sugar, flour, shredded coconut, dried fruit, baking soda and salt. Add the water and melted butter and syrup and stir with a spatula or wooden spoon until well combined.
  3. Use an ice cream scoop or a large spoon to shape the cookies into 11/4" balls. Space them about an inch apart on the lined sheet pans. Then, use your hand to flatten the balls so they spread out a couple of inches and are about 2" wide.
  4. Place the pans in the oven and bake the cookies for about 12 minutes or until lightly browned and firm. Allow the cookies to cool slightly on the pan and then remove and place on a wire rack to completely cool.
  5. These cookies can be stored in a plastic container at room temperature for a week.
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