Peanut Butter and Oatmeal Cookies with Cranberries and Raisins
You HAVE TO make these cookies!! The texture is surprising light with a pleasant spice from the cinnamon and a sweet tang from the cranberry-raisin combination. If you like peanut butter cookies, try this jazzed-up version. (Makes 22-24 medium/large cookies)
* 1 1/4 cups spelt flour
* 1 cup quick oats
* 1 cup sucanat
* 1/2 cup canola oil
* 1/2 cup natural peanut butter
* 1/4 cup soymilk or nutmilk
* pinch salt
* 1/2 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1/4 cup dried cranberries
* 1/4 cup raisins
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
In a large mixing bowl, stir together the flour, oats, salt, cinnamon and baking soda. In a smaller bowl, mix together the oil, peanut butter, sugar and milk. Pour the peanut butter mixture into the dry ingredients and mix well. Stir in the dried fruit.
The cookie dough should be moist, not crumbly. If too dry, add a little bit of soymilk. Form the dough into golfball size balls and place 2 inches apart on the lined cookie sheets. Flatten each dough ball to about 1/3 inch thick.
Bake for 12-13 minutes, until golden around the edges. They will become firm as they cool.