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Ingredients for 4 dozen cookies:

2-1/2 cups rolled oats

¾ cup unsalted butter (6 ounces)

¾ cup brown sugar

½ cup sugar

2 large eggs

1 teaspoon vanilla extract or paste

2 cups whole wheat or white flour

2 teaspoons baking powder

1 teaspoon sea salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground coriander

1-1/2 cups dried cranberries



  • Preheat the oven to 350 degrees. Spread the oats on a sheet cake pan and toast for 15 minutes stirring several times to expose both sides of the flakes. Remove and let cool.

  • Sift together the flour, baking powder and seasonings. Set aside.

  • Beat butter with sugars until fluffy. Work in the eggs, one at a time, and then the vanilla. Stir in the dry ingredients ½ cup at a time. When the batter is well blended, fold in the oats and cranberries

  • Butter or line the sheet pan with parchment or Silpat non-stick liner. Scoop out generous tablespoons of dough and flatten them gently with a fork on the sheet. Bake for 15 minutes, until lightly browned.