This recipe is a great pantry filler, although we find that the cookies don't last long in our house!
Ingredients:
Dry:
2 cups flour
3 cups jumbo oats
1 teaspoon cinnamon
2 teaspoons ginger (optional)
½ teaspoon baking powder
½ teaspoon baking soda
½ cup packed brown sugar
1 cup coconut sugar
½ teaspoon salt
Wet:
3 tablespoons milk
1 tablespoon vanilla extract
2 large eggs
225gm butter, melted
Lastly: 1 cup Sujon Cranberries (defrosted and padded dry with a paper towel)
Method:
Mix together dry ingredients until combined.
In another bowl mix together wet ingredients.
Slowly add the wet ingredients to the bowl of dry ingredients until well mixed. Once everything is mixed through, add the cranberries, roll into balls and place on baking sheets, into the oven at 180 degrees.
Bake until golden brown but still soft. About 15-18 minutes, depending on your oven. Enjoy!
Makes: About 30-35 cookies
Cooking time: 15-18 minutes
Preparation time: 30 minutes
