Cranberry Oatmeal Cookies

Not having an oven for 4 1/2 months = torture

I am already having nightmares about it. Why would someone even build an apartment and not put an oven in the kitchen? That just seems preposterous. I mean my friend’s 8×8 Parisian apartment – makes sense – there isn’t room. A normal size apartment with a normal size kitchen – doesn’t make sense – plenty of room. The pseudo replacement of a toaster oven better have magical baking capacities that I am currently unaware of.

Get ready for the series of nat and her toaster oven accompanied by her trusty hot plates – unreal.

Thinking about my oven-less situation come September made me want to bake – so I did.

If you wanna do something, then do it. End of discussion, especially when the matter is to bake or not to bake.

Ingredients: (adapted from this recipe right hurrrrr)

Dry ingredients

  • 1 cup whole wheat flour (a pinch more depending on the moisture of the mix) –> haha have yet to find whole wheat flour so white just had to suffice
  • 1 1/2 cups of Large Flake Rolled Oats (smaller flake is ok too)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp Cinnamon
  • 4 Tbsp. flax meal

Wet ingredients

  • 1/2 cup honey
  • 1/2 cup oil (corn, grapeseed or olive – or sunflower oil like I used)
  • 1 egg (beat with 1 Tbsp Water)
  • 1 tsp Vanilla

Yummy ingredients aka mix-ins

  • 3/4 cup cranberries
  • 1/4 cup cacao nibs

Preparation:

  1. In a large bowl, mix all the dry ingredients together.
  2. In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray–your honey won’t stick).
  3. Mix the wet stuff with the dry stuff. Add your mix-ins. If the mixture seems too wet, add a bit of flour. If it isn’t binding together very well, you may wish to add an egg white.
  4. COOL the mix for 20 minutes in the fridge.
  5. Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily). –> I trust the baker but for me these babies were baked on #5 with the homestay oven!
  6. Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking. – I used my hand – oops.
  7. Bake for about 15 – 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

Host mother and sister approved

Cheers from the land that I am not sure knows the importance of a “normal” oven

n

Advertisements