I found a wonderful recipe for eggless cookies last week on Madhuram's Eggless Cooking website. After unanimous praise, I've decided to make them again. I altered the recipe the first time around, and I'm happy to say that I'll be sticking with those changes. Here's my version of the delicious oatmeal cranberry cookies:
Start by preheating the oven to 350 degrees F. Cream together the butter and sugars until they're smooth, then beat in the vanilla extract and milk. Now add the dry ingredients and mix well. Stir in the cranberries and chips, and keep combining until a dough is formed. Shape the cookies using your hands and place them on a lined cookie sheet. They don't have to be too far apart, as they wont expand very much during the baking process. Bake the cookies in the oven for 12-15 minutes, allow them 10 minutes to cool.
Oatmeal Cranberry & Mint Chocolate Chip Cookies:
(Makes approximately 40 cookies)
- 3/4 cup of butter
- 1/3 cup of granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 3 cups quick cooking oats
- 1 cup dried cranberries
- 1/3 cup mint chocolate chips
Start by preheating the oven to 350 degrees F. Cream together the butter and sugars until they're smooth, then beat in the vanilla extract and milk. Now add the dry ingredients and mix well. Stir in the cranberries and chips, and keep combining until a dough is formed. Shape the cookies using your hands and place them on a lined cookie sheet. They don't have to be too far apart, as they wont expand very much during the baking process. Bake the cookies in the oven for 12-15 minutes, allow them 10 minutes to cool.These are the perfect cookies to leave for Santa this Christmas - enjoy!
For the original vegan recipe, click here.
Bon appétit!
