Crispy Cranberry Oatmeal Cookies

Last, but certainly not least on my Imbolc holiday menu is dessert. Oats have been a staple food of the British Isles & Ireland since ancient time, made into porridge or small griddle-cakes sometimes called bannocks. What better way to end our contemporary Celtic-y meal than with a homey batch of cookies celebrating this favored Gaelic grain. I’m planning to serve these with some Stevia sweetened hot cocoa for a sweet ending to this midwinter festival of light & hope.


Crispy Cranberry Oatmeal Cookies
POINTS® Value: 3
Servings: 12 (@ 2 cookies ea)

INGREDIENTS:

1/2 tsp ground cinnamon
1/4 tsp table salt
1 1/2 tsp vanilla extract
1/4 cup unsweetened applesauce
1/2 tsp baking soda
1/4 cup sugar
1 1/2 cup uncooked quick oats
1 1/2 tsp ground flax seed meal, mixed w/1.5 TBS of water, set aside
4 Tbsp Earth Balance Natural Buttery Spread Margarine
1/4 cup all-purpose flour
1/2 cup whole-grain wheat flour
1/3 cup dark brown sugar
2/3 cup dried cranberries

Preheat the oven to 350°F. Spray 2 large baking sheets with nonstick cooking spray. In a small bowl, combine the flour, baking soda, cinnamon and salt. In a large bowl, mix the brown sugar, margarine, granulated sugar, vanilla, flax & water mixture until well blended, about 2 minutes. Stir in the applesauce. Add the dry ingredients except the oats & cranberries and stir until evenly combined. Finally, add in the oats and cranberries and stir till just blended. Drop the batter by rounded teaspoons onto the baking sheets, 3 inches apart, making 24 cookies; with the back of a spoon, spread each to a 2' diameter. Bake until the edges are browned, 13-15 minutes. Let cool on the baking sheets 2 minutes, then remove with a spatula to wire racks to cool completely.