Cranberry Pecan Oatmeal Cookies
These cookies are one of the standards of our Christmas baking celebrations. They are crispy on the outside and soft on the inside. The crunchy pecans and tart-sweetness of the cranberries really make a complex and well rounded flavor and texture. They are really, really delicious!
Makes about 48 cookies
2 C all purpose flour
1 t baking soda
½ t baking powder
½ t salt
1 C (2 sticks) Earth Balance, room temp
1 C granulated white sugar
1 C packed brown sugar
2 flax eggs (2 ½ T flax meal 6 T water)
1-3 t vanilla
1-2 pinch cinnamon (or ½ t? ish)
1 pinch nutmeg
2 C oats
1 C dried cranberries
1 C chopped pecans
Heat oven to 400 degrees.
Mix flax and water in a separate dish and let gel up.
Combine flour, baking soda, baking powder, salt and spices.
Beat Earth Balance in a bowl until softened (but not liquidy). Beat in flax eggs until well combined.
Beat in vanilla.
Beat in sugar.
Mix in flour with rubber spatula.
Mix on low for 5 seconds. Batter will be thick.
Stir in oats, cranberries and pecans.
Drop by the rounded tablespoon onto parchment cookie sheet, roll into balls and place 2-inches apart. (Try to keep the dough cool in between baking sessions, I keep mine in the fridge)
Cook 11 minutes, until golden brown.
Cool cookies on sheets for 1-2 minutes then transfer to cookie racks and cool completely (or eat while hot!)
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