Friday, March 13, 2009

Havanuther Cookies

I firmly believe that the world needs cookies. In fact, I think there's a good chance that if the Israelis and Palestinians would just sit down together over a warm plate of Tollhouse's best, they could work out all their problems. These bite-sized beauties are my homage to the Schoolyard Oatmeal Cookies found in Table for Two. They're just sweet enough, just chewy enough, just spicy enough, and more or less guilt-free.

Start to finish: 45 minutes
Yield: 16-24 cookies

Havanuther Cookies
1 cup whole wheat pastry flour
3/4 cup oatmeal
1/4 cup millet
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon

1/2 cup brown rice syrup (or other liquid sweetener)
4 tablespoons oil
2 tablespoons water
2 teaspoons vanilla

1/3-1/2 cup dried cranberries
  1. Preheat oven to 350 degrees. Prepare a cookie sheet with cooking spray, or line with parchment.
  2. Mix all the dry ingredients together.
  3. In a small bowl, mix all the wet ingredients together, and then stir into the dry ingredients. The dough will be quite thick and stiff.
  4. Stir in the dried cranberries.
  5. Drop by rounded teaspoons or tablespoons onto prepared cookie sheet. (Teaspoons will give you roughly 2 dozen bite-sized cookies; tablespoons will give you about 16 two-bite cookies.)
  6. Bake for 12-15 minutes, until the tops are golden.
Note: You can add walnuts, almonds, etc., if you like. Just cut back on the amount of dried cranberries.

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