goat cheese spread. I know, right? See, I give him little tastes of whatever I'm eating, and sometimes with cheeses he'll take it and spit it out. But he was all. about. that goat cheese.
And I've always been a fan of oatmeal cookies. No, I don't have those trust issues some people claim to have from eating an oatmeal raisin cookie and expecting chocolate chip. No, siree. I think I get it from my grandmother. She likes raisin pie.
Peach Crisp. This time they're on their own, with dried cranberries and cinnamon chips. You'll need: flour, salt, baking soda, cinnamon, sugar, brown butter, vanilla extract, an egg, old-fashioned oats, dried cranberries, cinnamon chips, and brown sugar.
Give them a gentle stir to distribute them and coat them with flour.
Beyond Cozy. Perfect for the holidays and cookie-eating.
Cranberry Oatmeal Cookies (makes about 18 medium cookies)
3/4 c + 2 tbs all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 c + 2 tbs old-fashioned oats
1/3 c dried cranberries
1/3 c cinnamon chips
1/2 c brown butter, cooled
1/2 c brown sugar
1/3 c granulated sugar
1/2 tsp vanilla extract
- Preheat oven to 350º. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, salt, baking soda, and cinnamon. Stir in the oats, cranberries, and cinnamon chips.
- In a large bowl, mix brown butter and sugars until fully incorporated. Stir in the egg and vanilla extract.
- Add the flour mixture to the wet mixture and stir until just combined. Portion out heaping tablespoonfuls of dough and roll into balls. Place on cookie sheet about 1.5-2 inches apart. Bake 12-15 minutes or until slightly golden brown. Let cookies cool fully on a wire rack.