Moist and Chewy
Molasses Oatmeal Cranberry Cookies, Vegan or Not
This is a cookie my daughter would appreciate … The nutritional value is not outweighed by the calories. This is now a family recipe but the origin is unclear. I am going to give a vegan version; and then again with the changes that created this taller, less molasses tasting cookie with cranberries instead of raisins. Did you know almost all brown sugar we use for baking is stripped to white and then the molasses is added back? So, in reality we are more or less doing that here. This is a great breakfast on the run, Hint of Molasses Oatmeal Cranberry Cookies, Vegan or Not!
recipe
Bake at 350 degrees F for 10-15 minutes, over baking will remove the chewy
Makes 24 two inch cookies
Vegan
1 and 1/4 Cups vegan sugar
1/2 Cup light olive oil
Egg substitute for two eggs
6 Tablespoons molasses (This will increase molasses flavor and change the texture slightly. See below.)
1 Teaspoon vanilla
1 and 1/2 Cup all purpose flour
1 Teaspoon cinnamon
1 Teaspoon baking soda
1 Teaspoon salt
2 Cups oatmeal, quick or 10 minute or combination
1 Cup dried cranberries or raisins or dried cherries or a combination
1 Cup chopped nuts, optional, walnuts preferred here
non-vegan
1 Cup sugar
1/2 Cup butter–unsalted
2 Eggs
4 Tablespoons molasses
1 Teaspoon vanilla
1 and 1/2 Cups all purpose flour
1 Teaspoon cinnamon
1 Teaspoon baking soda
1 Teaspoon salt
2 Cups oatmeal, one minute or ten minute or combination
1 Cup dried cranberries
1 Cup chopped walnuts
Preheat oven. Measure these dry ingredients, flour, cinnamon, soda, salt, and set aside. Beat together on low to medium speed sugar, butter (or oil if vegan recipe), add eggs (or egg substitute if vegan), add molasses and vanilla. Mix thoroughly. Slowly mix in dry ingredients, except oatmeal, on low to medium speed. When just mixed add oatmeal. Fold in dried fruit and nuts. Use ice cream scoop to provide uniform sized cookies. Place on parchment lined cookie sheet and bake. Store in closed container.
Check out this review of the vegan version here.