Ingredients
- 2 sticks butter
- 2 cups sucanat (or 1 cup granulated and 1 cup light brown sugar)
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned rolled oats (I like thick cut)
- 1 cup (unsweetened or lightly sweetened) dried cranberries, chopped
- 1/2 cup crystallized ginger, minced
Preparation
Step 1
Preheat the oven to 375 degrees.
In the bowl of your stand mixer fitted with the paddle attachment, or with a regular mixer, beat the butter until it is light and fluffy. Add the sugar and beat until the mixture is well combined and quite light, about 3 minutes. Add the eggs, 1 at a time, and then the vanilla. Meanwhile, combine the flours, baking powder, cinnamon, and salt. With mixer on low, slowly add the flour mixture to the wet ingredients. Fold in the oats, and then the cranberries and ginger.
Scoop 2” mounds of dough onto a cookie sheet, flatten the cookies slightly with a spatula, and then add a few pieces of dried cranberry. Bake the cookies until the edges are just starting to brown, 12 – 15 minutes. Cool briefly and serve, or keep in an airtight container for up to three days.