Well, things are exciting! I have been offered an absolutely wonderful position! I start next week and will officially tell you about where I am working after that first day (I need to actually be there, pinch myself, and confirm that it is real… yes it is that fantastic). The position is in Vancouver and easily accessible from our apartment! So, Gen and I are both gainfully and fantastically employed. We will finally be able to start saving again! I can finally resume stalking properties and puppies (on the BC SPCA site… not in the park… there too).
This is a small batch recipe as I just wanted to whip up enough to send along with Gen to the Vancouver Hospice. Feel free to double, triple, quadruple the recipe to meet your needs! I love these, they are decadent and fancy seeming. The cranberries, oats, and pumpkin seeds make the cookies seem healthy but the chocolate brings them right back into treat territory. I am normally a chocolate on chocolate kinda girl but I really like the rich caramel flavour of these non-chocolate based cookies. Absolutely feel free to drop the chocolate chips from the recipe, these are awesome without!
Cranberry Oatmeal Cookies
- 1/2 cup butter, softened
- 1 cup dark brown sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp freshly grated nutmeg
- 1 cup rolled oats
- 2/3 cup dried cranberries
- 1/4 cup roasted pumpkin seeds (*optional. Can also use nuts)
- 1/2 cup semi-sweet chocolate chips (*optional. Can also use white chocolate chips if that’s your thing)
- Heat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the vanilla and egg, beat well.
- Stir in the flour, baking powder, nutmeg, and salt. Mix until well combined.
- Stir in the dried cranberries, pumpkin seeds, and chocolate chips.
- Scoop the dough onto the prepared baking sheet. Bake for15-20 minutes until the edges turn golden brown.
- Let cookies cool on a wire rack.