Ecosalon Recipes: Oatmeal Harvest Cookies


I recently read somewhere that chocolate chip cookies are the top cookies in America. Now, I used to be in the “It’s not a cookie unless it’s a chocolate chip cookie” camp, but I’ve come around.

Oatmeal cookies are so much healthier and they have such a nice combination of chewiness and crunchiness. You can substitute any type of dried fruit you like in the quantities given below. (If you’re using large pieces, chop first and then measure.) And if you just can’t help yourself, you could even throw in some chocolate chips.

Oatmeal Harvest Cookies

Makes about 2 dozen cookies

1 1/2 cups flour
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks butter (3/4 cup)
3/4 cup lightly packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon pure vanilla
3/4 cup almonds, chopped
2 cups rolled oats
1/2 cup raisins
1/2 cup currents
3/4 cup dried cranberries

Preheat the oven to 350 degrees F.

In a medium bowl, combine flour, cinnamon, nutmeg, soda and salt. Whisk to combine.

In a large bowl, with an electric mixer, cream the butter and both sugars together until fluffy. Beat in the egg and vanilla until just combined.

With a wooden spoon, stir the dry ingredients into the butter-sugar mixture until just combined. Fold in the almonds, oats, raisins, currents and cranberries.

Drop by heaping tablespoons onto an ungreased baking sheet. Bake for 10-12 minutes or until golden brown and firm on top.

Image: indigotimbre

Vanessa Barrington

Vanessa Barrington is a San Francisco based writer and communications consultant specializing in environmental, social, and political issues in the food system.