These chewy cranberry walnut oatmeal cookies are perfect for breakfast. They’re chewy, comforting and give you a healthy dose of healthy fats and fiber to keep you full
They are perfect on their own or with a cup of milk to moisten them up.
Peanut butter isn’t something you find in my household very often because we aren’t nut butter fans.
I mean I don’t mind nuts as they are because I like the crunchy texture but there’s something about the paste-y almost gritty texture of nut butters that suddenly makes me weary.
The fact that both brother deer and lil’ bun are slightly allergic to nuts compounds the fact that we don’t have nut butters at home very often.
But, old bean went away for work and we had a jar of peanut butter lying around so I decided to use it up by making these cookies.
Being a newbie at all things nut butter, I wasn’t too confident in making these and I thought they turned out pretty dry but lil’ bun actually liked them this way because she said that they taste amazing with milk since it moistens them back up.
Plus, they’re buttery enough to resemble short bread without all the added butter or shortening so talk about healthy alternative to shortbread cookies!
- 1 cup peanut butter
- ⅓ cup sugar
- ⅓ cup brown sugar
- ½ cup milk of choice
- 2 teaspoons vanilla
- 1⅓ cup flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ cup chopped walnuts
- ⅓ cup dried cranberries
- Combine the peanut butter, sugar, and brown sugar in a bowl. Mix until smooth. Whisk in the milk and vanilla.
- Add in the flour, oats and baking powder. Stir until a dough comes together. Mix in the walnuts and cranberries
- Scoop the cookies by the tablespoon onto a baking sheet.
- Bake for 12 - 15 minutes at 350F until golden brown.
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