Maybe part of love is compromise.
Finding a way to navigate and negotiate between the conflicting demands of small and larger humans.
Taking out the raisins and adding cranberries and white chocolate.
These Cranberry Oatmeal Cookies use butter and olive oil, because as much as I like butter, sometimes I find it overwhelming. (Also, olive oil is cheaper – around here, anyway).
Olive oil adds richness, and substituting it for only half the butter helps keep the cookie dough from getting too crumbly.
Take time at the start to really beat the butter and oil together, then beat with sugar and eggs until the mixture is very light.
And save the last cookie to split and share.
- 1/2 cup / 125 ml butter softened
- 1/2 cup / 125 ml extra virgin olive oil
- 3/4 cup / 375 ml granulated sugar
- 3/4 cup / 375 ml brown sugar
- 1 teaspoon / 5 ml vanilla extract
- 1 egg
- 1 cup / 250 ml all-purpose flour
- 1 cup / 250 ml whole wheat flour
- 1 teaspoon / 5 ml salt
- 1 teaspoon / 5 ml baking powder
- 1 teaspoon / 5 ml baking soda
- 2-1/2 cups / 625 ml oatmeal
- 1 cup / 250 ml dried cranberries
- 1 cup / 250 ml white chocolate chips
- 2 teaspoons / 10 ml orange zest optional
Preheat oven to 350 degrees F / 176 degrees C.
Line cookie trays with parchment paper.
In mixing bowl, beat butter and olive oil together until a smooth mixture forms.
Gradually add sugar, mixing well after each addition.
Add egg and vanilla and beat mixture until it is light and smooth.
In separate bowl, stir together flour, salt, baking powder and baking soda.
Stir into butter mixture until well combined.
Add oatmeal, cranberries, white chocolate chips and orange zest (if using).
Stir until all ingredients are mixed in evenly.
Form dough into 1-1/2 inch / 3.75 cm balls and place on cookie sheets.
Flatten slightly and bake for 12-14 minutes, or until lightly browned.
Cool on wire racks.