I modified this recipe from a recipe found in the “1000 Vegetarian Recipes from Around the World” cookbook. This was one of the recipes I made when Jake and I were getting ready to move away from Tucson and needed to use up our foodstuffs. This was a really tasty recipe. Jake especially loved it and told me to mark it with a star in the cookbook so we would remember to make it again. Originally the recipe called for raisins, but we like cranberries much more and happened to have them in the house. I would really like to try this recipe with other dried fruits and see how well it worked. I recommend these cookies as carry alongs for a long day of hiking or a camping trip when energy is most needed.
Oat and Cranberry Cookies
4 tablespoons butter
2/3 cup sugar
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 3/4 cups rolled oats
scant 1 cup dried cranberries
2 tablespoons sesame seeds
4 tablespoons soy milk
1. Preheat oven to 350F.
2. In a large mixing bowl, cream the butter and sugar till light and fluffy.
3. Add the egg and beat well.
4. Add your flour, salt and baking powder and mix to combine.
5. Add the oats, cranberries, and sesame seeds and mix till combined.
6. Add the soy milk and stir to combine.
7. Pour some olive oil or vegetable oil onto your clean hands and rub together to coat them well.
8. Use your hands to form the mixture into balls and space them on a cookie sheet with plenty of room for them to spread. Flatten the cookie balls a bit with the back of a spoon.
9. Bake the cookies 15 minutes, letting them cool for a few minutes on the cookie sheet before transferring them to a wire rack to finish cooling.