So we had just enough time to toss one tray into oven so each child could gobble up one cookie before they headed home... leaving me with an entire bowl full of cookie dough.
Cookie Confession Time: I ate like... 100 (give or take a few.) Its easy to eat more than your fair share of these when they are fresh from the oven and easy to justify since they are full of whole grains and free of refined sugar. But still, 100 may have been a little much...
Dark Chocolate Cranberry Oatmeal Cookies
Recipe adapted from: Ultimate Oatmeal Cookies
1/4 c. butter, softened
1/4 c. raw honey
3/4 c. pure maple syrup
1/3 c. natural peanut butter
1 tsp vanilla
1 1/2 c. rolled oats, divided
3/4 - 1 c. white whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
3/4 c. dark chocolate chips
1/2 c. dried cranberries
Directions: Combine the butter and honey in a stand mixer or in a bowl with a hand mixer. Beat until light and fluffy. Add syrup, egg, peanut butter, and vanilla. Beat until well combined.
Add 1 cup of the rolled oats to a food processor or blender and process until finely ground like a flour. Add the ground oat flour to the batter along with the remained 1/2 cup of rolled oats, white whole wheat flour, sea salt, and baking soda. Once combined add the dark chocolate chips and dried cranberries.
Cover the bowl with plastic wrap, and chill in the fridge for at least 1 hour.
When ready, prepare a baking sheet with parchment paper and preheat the oven to 350 degrees F. Using a spoon or cookie scoop, place dough evenly spaced onto the prepared pan. Bake for 6-7 minutes. The cookies should look slightly underdone in the center and lightly golden brown just on the outsides. Serve warm or once full cooled, store in an airtight container.