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| Cranberry chocolate oatmeal cookies |
Back to the cookies... Angela's original recipe is pretty healthy, but I took it a step further and replaced the white sugar with Truvia, according to the conversion chart I found. That is my current favorite sugar substitute. I left the brown sugar in. If you compare the photos of my cookies with hers, you'll see that mine look more like balls and hers flattened out a bit. I assume that is due to the different chemical properties of sugar and Truvia.
As for the rest of the recipe, I followed it closely, other than usually regular oats. I had a hard time chopping frozen cranberries, so I gave up and put them in the food processor. A blender would probably work fine, too. I found that the cookies were best and retained a nice chewiness when they were cooked for only 10 minutes. Could be my oven or might be the changes I made in the recipe. My version is below:
In a large mixing bowl, blend together the following ingredients:
1 cup softened butter
1/2 cup white sugar or 12 packets Truvia
1 cup packed dark brown sugar
2 tsp vanilla
1/4 cup milk
In a separate bowl, mix together the following ingredients:
1 tsp baking soda
1 tsp salt
3 cups wheat flour
2 cups oats
Add the dry ingredients to the wet, and then add the following:
2 cups chopped frozen fresh cranberries
2 cups semi-sweet chocolate chips
Drop by teaspoonful onto greased cookie sheets. Bake at 375 degrees for 10 minutes or until golden around the edges. Cool on a rack.
1 comment:
Hi Erin, just popping over from the Grocery Shrink :). Great post. I chopped my cranberries in a non-electric food chopper, similar to the one pampered chef makes. I agree, it's really difficult to do with a knife since the berries are hard and roll around.
I hadn't thought of using truvia. You were smart to only replace part of the sugar since the sugar/fat ratio is what creates the texture of a cookie.
They look lovely.
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