These are amazingly good and make a great after school snack. Makes 30 to 35 cookies



1 1/2 cups of nuts chopped (I used pecans, walnuts and macadamias because that’s what I had)

1/2 pound (2 sticks) or 225g unsalted butter at room temperature.

2 cups of dark brown sugar – (I used rapadura sugar – otherwise known as whole cane sugar)

3 eggs at room temperature

2 tsp pure vanilla extract

1 1/2 cups of organic whole-wheat all-purpose flour

1 tsp baking powder

1 tbs ground cinnamon

1 tsp salt

3 cups organic old-fashioned oatmeal

1/12 cups of dried cranberries (I get the unsweetened organic ones when I can afford them).


Preheat the oven to 350 degrees (175 C).

Beat butter and sugar together using a mixer until sort of light and fluffy – using brown sugar won’t make it to light. Turn mixer to low and add eggs one at a time and the vanilla.

Sift flour, baking powder, cinnamon and salt into the butter mixture and mix on low speed. Add oats, craisins and nuts until just combined.

Drop 2 inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Back for 12 – 15 minutes, until lightly browned. Transfer cookies to a backing rack to cool completely (yeah right! – as if you aren’t going to eat one warm).

By Michelle Hutchison

Adapted from a recipe called raisin pecan oatmeal cookies in “Barefoot Contessa – Back to Basics”