Chewy Oatmeal 'Cranwal' Cookies (Cranberry & Walnut)

Photo: The Collage Kitchen

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 1/2 cups oats
• 1 cup unsalted butter (slightly softened)
• 1 cup packed light brown sugar (or brown Splenda)
• 1/2 cup granulated sugar (or white Splenda)
• 2 large eggs
• 1 tablespoon honey
• 2 teaspoons pure vanilla extract
• cups dried cranberries
• 1 cup chopped walnuts

Preparation

1) Preheat the oven to 350 F.

2) In a medium bowl, mix the flour, baking soda, salt and cinnamon; stir in the oats, and set aside.

3) With an electric mixer, beat the butter and both sugars until light and fluffy. Beat in the eggs, one at a time, then scrape the sides of the bowl.

4) Add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating until well combined.

5) Stir in the cranberries and walnuts.

6) Drop the dough by heaped teaspoons about 1 inch apart onto cookie sheets.

7) Bake for 9-11 minutes or until the centers of the cookies are soft and no longer look wet.

8) Let cool on the sheets for 5 minutes, then transfer to a rack to cool completely.

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