These Cranberry Blueberry Oatmeal Cookies, in all their antioxidant goodness, bake up in a flash and make a great lunchbox treat for kids of all ages.
I love a recipe that you can customize with all sorts of different flavors, a master recipe, if you will. When you have a master recipe, you’re allowed so much flexibility. You don’t have to stick to a recipe, you can branch out, using what you have on hand, avoiding the grocery store, and making good use of your resources.
My Mix and Match Muffin Mix is like that. As is this Farm-style Oatmeal Cookies recipe. Stir in whatever you like, whatever you’ve got on hand, from dried fruit to nuts to seeds to chocolate, you’ve got a winner, no matter what.
And I like winning. Particularly in the cookie department.
In this rendition, I filled a vintage oatmeal cookie with modern day anti-oxidants, stirring in dried blueberries, dried cranberries, and dark chocolate chips. They are tart and sweet and chewy and soft — and so very delicious!
Go patriotic and make them Red, White, and Blue Cookies by subbing in white chocolate for the dark. Yum!
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour, oats, dried fruit, chocolate and butter can help keep the price down.
- Buying in bulk – It’s rare that I would buy a small package of dried cranberries. I usually buy the ginormous bag at Costco. Likewise, I buy butter by the 4# lots for a steal at Costco.
How I make this recipe easy:
One of the great things about these cookies is that freeze really well. Bake them to eat right away, flash freeze the cookie dough for later baking, or freeze the baked cookies for quick snacking later.
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- parchment paper – I hate washing pans. Parchment paper makes clean up a breeze.
- sheet pans – I LOVE my set of steel sheet pans. They make such a difference in baking.
Cranberry Blueberry Oatmeal Cookies
- 1 ½ cup brown sugar packed
- 1 cup butter
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 4 cup rolled oats
- 1 ¾ cup unbleached, all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup dark chocolate chips
- ½ cup dried cranberries
- ½ cup dried blueberries
- Heat the oven to 375°. Line baking sheets with parchment paper.
- In a large mixing bowl combine the sugar, butter, buttermilk, and vanilla. Stir in the remaining ingredients.
- With wet hands, shape the dough into 2-inch balls. The dough will be sticky. Place the dough balls about 3 inches apart on the prepared baking sheet. Flatten each cookie with the bottom of a glass dipped in water.
- Bake until set and lightly browned, about 10 minutes. Remove to cookie sheet and cool.
Baked cookies can also be frozen. Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months. Nutritional values are approximate and based on 1 cookie.