Archive for Cranberries

Oatmeal Cranberry Cookies

If fall had a smell, it would be these cookies

The weather turning colder, particularly the nights, really put me in the mood to make a batch of oatmeal cookies. The smell of them always fills the house, and baking helps to make it just slightly bit warmer at night. I threw in some dried cranberries because they were laying around the pantry, and they seemed to embrace the fall spirit better than raisins, at least in my opinion.

Here’s the recipe I concocted (after one batch that turned out too dry!):

  • 1/2 cup whole wheat pastry flour
  • 2/3 cup rolled oats
  • 2 tbsp brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 (or more) tsp cinnamon
  • 1/8 tsp nutmeg (optional)
  • 1/8 tsp salt
  • 2 tbsp maple syrup
  • 1 tablespoon oil
  • 3 tbsp applesauce
  • 1/4 tsp vanilla
  • 1 -2 tbsp (Depending on consistency) soy milk or water
  • 1/4 cup dried cranberries (optional)

First, preheat your oven to 350. Then mix your dry ingredients together thoroughly, and then your wet ingredients. Combine those and mix well, and then gently fold in the cranberries (if you want the cranberries to plump up a little before, soak them in a cup of warm water for about 5 minutes). Roll into inch size balls and place on your silpat (which I love!) or nonstick cookie sheet. Bake for 10-12 minutes or until edges just barely start to turn golden brown.

This will make about a dozen or so cookies, depending on how large you make them. These cookies turn out incredibly plump and soft, which is exactly how I like them. They could be the tiniest bit more chewy, but that is easily remedied. My sister tried them and like them as well, which I consider a success. The are just the right amount of sweet, and the cranberries add a nice burst of flavor to the cookie. In reality, they aren’t too bad for you either. I tried to cut down on the sugar and oil, and obviously there is no butter in here either. I would make these again in a second, and I considered it, only to find out I was out of cranberries…

#2!

I told you I love breakfast right? My original intentions for cooking through My Sweet Vegan were to skip around through each of the sections rather than to cook straight through the book, simply so I would not be making a ton of cakes or cookies all at once.  As it turns out, however, I return once again to the sweet starts section, with yet another muffin. I love them, I can’t help it. There are few things better for gearing up for a crazy work day than relaxing in the early-morning sun in the backyard, listening to birds while reading, fueling up with a cup of coffee (or half a french press, in my case) and a muffin.

And so the Zesty Cranberry Crumb Muffin came next. Well, almost, because I didn’t put on the crumb topping. I didn’t want an ultra-sugary muffin (plus it saved me from eating more margarine too) first thing in the morning – I don’t doubt though that the topping would be great on it, as it the crumbly goodness often found on cobblers and apple pies. The muffins were excellent without it!

If only you could smell these...

Between the orange zest and the dried cranberries plumping up in warm orange juice, the house smelled amazing, each of the scents perfect for a warm-but-not-too-hot summer evening.  They baked great, but were still a little sticky afterward, but this may have been combated had I actually used the crumb topping. I didn’t actually mind though.

Re-hydrating the cranberries in orange juice not only made them nice, plump and soft again, but also added a great taste. Who can deny that oranges and cranberries are fantastic together?  This combined with the orange zest made the muffins intensely flavorful and sweet, without a ton of added sugar. My brother loved these as well (he likes to eat all of my creations), and they only lasted about two and a half days in house. They were still very soft and fresh-seeming going on the third day as well, which was very impressive (I did, however, store them in the toaster oven where they were a little sheltered from the open air). I would love to make these again sometime soon!