Friday, December 25, 2015

Oatmeal Cranberry and White Chocolate Chip Cookies

Merry Christmas Everyone!
 
Its the holiday season and I love baking so I decided to bake some decadent but relatively healthy cookies.
 
The cookies turned out to be perfect, they were chewy and not overly sweet. They were literally devoured down within minutes.
 
 
 
 
 

So lets get started...
 
Yields 12 cookies.
 
Ingredients:
1 cup flour [1/3 plain flour + 2/3 grinded instant oatmeal (I used 2 packets of regular instant oatmeal)]
1/3 cup unsalted butter
1/4 cup light brown sugar
1/2 tsp baking powder
3/4 tsp baking soda
1tsp vanilla extract
a pinch of salt
1/4 cup milk (which is only about 3tbsp)
2 tbsp ground flax seeds + 6 tbsp water (used as an egg replacer)
handful of white chocolate chips and dried cranberries
 
*I felt that the dough was a bit dry so I added 1/4 cup of water.
 
Method:
1. Preheat the oven at 350°F.
2. Combine the flax seeds with water and put the mixture in fridge for about 10 minutes or in freezer for 4-5 minutes. This step is not necessary but it gives the flax seed mixture, egg like gooey consistency.
3. Mix all the dry ingredients: flour, sugar, salt, baking soda and powder.
4. Add in the butter, vanilla extract, milk and flax seed mix to form a uniform dough. If the dough is dry, then you add a few spoons of water.   
5. Fold in the cranberries and white chocolate chips.
6.Divide the dough into 12 parts and make round balls.
7. Place them on the cookie sheet (after I placed the dough balls on the sheet, I pressed them with my fingers to flatten them out a little bit, but you can leave them the way they are) and bake for about 6-8 minutes or until they start turning golden brown on edges. Time may vary based on the type of oven or the size of cookies.
 
Notes:
1. You can add spices like cinnamon and nutmeg but I didn't want anything to overtake the flavor of cranberries, so I skipped.
2. Some of you may feel that these are not sweet enough, but since I was adding white chocolate chips and cranberries, which add their own sweetness, so I used less sugar but you can always adjust as per your taste buds.
3. I do not use eggs in the baking and I find flax seeds healthier than other egg replacers so I use them but you can use anything that you have in your pantry.
 
 
Did you try this recipe? Do you have any tips to enhance the taste of these cookies?
 
 
Thank you so much for taking time to read this post. Hope you have a great day!