If it weren’t for the chocolate chips, I’d straight up call these a breakfast cookies. Don’t look at me like that (through the internet). Breakfast cookies are A THING. See? SEE? But somehow, despite the oats, maple syrup, dried fruit, and nuts, these cookies are still more reminiscent dessert than breakfast fare.
Maybe they’re snack cookies. Is that a thing? Let’s make it a thing.
Load your cookie dough with craisins — or raisins, if one of your roommates doesn’t find them utterly disgusting — nuts, and oats. Add some chocolate chips because it’s a mid-April Wednesday and you’ll probably need some chocolate to carry you through the week (and month).
I still maintain that April is the cruelest month — after all, it did taunt me with an 80-degree day before plunging back into the low 50s — but having quasai healthy cookies at the ready for emergency snacking sure do wonders for a girl’s outlook on life.
Oatmeal Craisin Chocolate Chip Cookies
Yields 2 dozen cookies
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- ½ cup melted butter
- 1/3 cup chopped pecans
- 1/3 cup slivered almonds
- ½ cup cranberries
- ½ cup chocolate chips
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Combine dry flour, baking soda, and oats in a large mixing bowl. In a separate bowl, whisk together the melted butter and maple syrup. Add the wet ingredients to the dry, mix well, and fold in the nuts, craisins, and chocolate chips.
Drop dough by tablespoonfuls onto the prepared baking sheets, spaced an inch or so apart. Bake for 10-12 minutes, until the cookies are golden brown. Remove from the oven, let cool for five minutes before transferring to wire racks.