Oatmeal Cranberry Cookies with Coconut Oil

It is the season for oatmeal cookies. I always make a few batches at Christmas time to send to my Grandkids and my Dad. This time I changed it up using cranberries, coconut oil and fresh ginger. Last year my friend Sherry gave me her mother’s vintage Kitchenaid mixer. To my astonishment it still works fine.

In this recipe I used all organic sugar, flour etc. After days of baking sugar cookies and chocolate chip cookies I ran out of eggs and butter so I used egg beaters and substituted solid coconut oil. 

Vintage Kitchenaid Mixer

Recipe

1 1/2 cups of sifted all purpose flour

1 teaspoon baking soda

2 eggs

6 tablespoons of coconut oil

3/4 cup brown sugar

1/2 cup regular or cane sugar

1 teaspoon vanilla flavoring

1 tablespoon grated fresh ginger

1 teaspoon cinnamon

pinch of salt

dash of nutmeg optional

1 cup soaked dried cranberries soak in water or juice until plumped up.

3 cups of rolled oats

 

Directions

 

Mix flour,salt,cinnamon,and baking soda in bowl set aside

In mixing bowl cream coconut oil,all sugar until creamy add vanilla,eggs and beat until combined. I soaked the dried cranberries in a bowl of cranberry-cherry juice for a few hours,drain before adding to egg,sugar mixture. Using a low speed on the mixer add a cup of flour at a time until fully incorporated then add oats. Drop  tablespoons of mixture onto un greased cookie sheet. Bake 350 degrees for 8-10 minutes remove when you see the edges begin to brown,rest for a minute then place on cooling racks

 

The mixture looked a little dry but the cookies are moist and chewy,just the way I like them.

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