Made with whole wheat flour and sweetened with whole cane sugar, these chewy oatmeal cookies contain dried cranberries and white chocolate chips and are moistened with buttermilk.
Yesterday’s baking adventures consisted of testing these Cranberry White Chocolate Chip Oatmeal Cookies and trying a new blueberry muffin recipe. The cookies turned out great. The muffins were another story. They tasted good, but I might have made the mistake of forgetting to rinse the frozen blueberries before putting them into the batter. Whoops. The poor things looked like a pan full of bruises and black eyes, so I decided that those muffins won’t be showing their sad little faces here on the blog. I’ll give them another try sometime soon, and we’ll just stick to the cookie recipe today.
These cookies are husband-approved 🙂 and on the healthier side (except for the white chocolate chips). When I make desserts for just the two of us, I usually make enough for only a few servings, but since these cookies are a little healthier I made a whole batch. Casey was very happy about that and is currently rejoicing over the fact that cookies were an option for breakfast this morning.
Yesterday was the first time I had tried using buttermilk in my cookies, and I liked the way they turned out! The combination of olive oil and buttermilk resulted in a chewy and moist cookie. I will definitely keep that in mind for future recipes. 🙂 If you don’t like the flavor of olive oil, you can try using coconut oil instead.
Have a great weekend filled with healthy cookies! 😉
Cranberry White Chocolate Chip Oatmeal Cookies
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup whole cane sugar (I used Sucanat)
- 1/2 cup olive oil
- 1 egg
- 2/3 cup buttermilk
- 1 1/2 cups rolled oats
- 1/2 cup white chocolate chips
- 1/2 cup dried cranberries
Preheat oven to 400 degrees Fahrenheit. Lightly grease baking sheets or line with parchment paper and set aside.
In medium-sized bowl, stir together flour, baking soda, cinnamon, and salt until combined. In a separate, larger bowl, mix whole cane sugar, olive oil, and egg until blended. Add half of the flour mixture and stir just until mixed. Stir in buttermilk. Add remaining flour mixture, rolled oats, chocolate chips, and dried cranberries, and stir again just until blended.
Drop dough by 2-3 Tablespoon spoonfuls (about 2-3 inches apart) onto cookie sheets. Bake for 8-10 minutes or until edges are golden brown. Remove from baking sheets to cool completely on wire racks.
~K in the Kitchen