(Modified from http://joyofbaking.com/OatmealCookies.html)

NOTE: Steel cut outs are denser and take longer to cook so I used less of it than the original recipe and made the batter wetter. I think it would be best to bake at a lower temperature for longer. The cookies will still be crispier and hardier than your usual oatmeal cookies but yummy none the less.

Message me for questions!

INGREDIENTS:

3/4 cup organic salted butter, room temperature or melted if you can’t wait that long :-)

1 cup organic light brown sugar

1 large organic egg

1 teaspoon pure vanilla extract

1 cup organic all purpose flour (wheat would be healthier

1/2 teaspoon baking soda (without aluminum!)

1/2 teaspoon Himalayan pink salt (course ground)

1/2 teaspoon ground cinnamon

1 1/2 cups steel cut (Irish) oats

1/2 cup dried organic cranberries

1/2 cup white or dark organic chocolate chips

1/3 cup of organic rice milk

DIRECTIONS:

In a bowl , cream the butter or mix melted with sugar until creamy and smooth. Add the egg and vanilla extract and beat to combine. The mixture should be pretty shiny, gloppy and thick.

In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the oats, and dried cranberries and chocolate chips. The mixture should be pretty sticky and well combined. If you think it should be wetter, add more rice milk. If you think it should be drier, add more flour.

For large cookies, use 1/4 cup of batter (use an ice cream scoop or just your measuring cup and a baking spatula). Space the cookies about 2 inches apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 15-25 minutes at 250 degrees F, or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 20 – 24 large very crispy cookies