Whole Wheat Oats Cranberries Cookies

I loved cookies! A cookies lover since young and coming from Asia, we were used to the hard and crunchy cookies. I only got introduced to soft or soft and chewy cookies when I came to America. It got some getting used to but frankly I am still not use to the soft cookies. My hubby brought back some cookies from his office and it was so soft that it disintegrated into pieces, not only that it was very sweet too. It was nothing like eating cookies at all, more like eating soft dough. Needless to say, I am still not a fan of soft cookies but I like the chewy and soft cookies (yet not too soft) like the one I made here.

I am also for healthier cookies so I experimented with whole wheat flour, rolled oats and dried cranberries for this cookies. I made this cookies before using all-purpose flour and the texture was different, with AP flour the cookies spread out and chewier. With whole wheat flour, it didn't spread out as much during baking. Regardless, it is still a tasty cookies to us. You can change the dried fruit to what you have a home. A healthier cookies to make to give to your friends during this Holidays season eh?





~Yield about 33 cookies. Feel free to double the recipe!

Ingredients:

(A)

• 1/2 cup (1 stick/113 g) butter, soften
• 3/4 cup packed brown sugar

(B)

• 1 egg
• 1 tsp. pure vanilla extract
• 1/2 tsp. salt

(C)

• 3/4 cup whole wheat flour
• 1/4 tsp. baking soda

(D)

• 1 cup roll oats
• 1/2 cup dried cranberries

Method:

1. In a big mixing bowl, add in (A), beat with electric beater until creamy. Add in (B) and beat again until combined. Then, add in (C) and beat again until well incorporated. Lastly add in (D) and stir with a spatula until well mixed.

2. Prepare your baking sheets with parchment paper. Turn the oven to 350'F or convection oven to 325'F. Use the smallest cookie scoop and scoop cookie dough on parchment paper. Place the cookie dough 1-1.5 inch apart as it will spread out when baking.

3. Bake for 10 minutes. Cookies will be brown on edges and soft in the center. Remove and let the cookies rest in the baking sheets for 2 minutes before carefully transferring them to cool completely on wire racks. Store cookies in an airtight container.