We’ve lived in a few places over the last 20 years including Baltimore, Chicago and Nashville.  Before my job turned us into a family of gypsies, we had originally come from the Detroit area, which is somehow considered the midwest though I’m looking over at Kansas and wondering how both are considered the same general area.  One of the harbingers of fall was the appearance of nut breads, squash breads and banana breads all of which we miss sorely.  They become more scarce as you head West, like traffic manners.  Scarce that is unless you count the pumpkin bread at Starbucks…yeah, I laughed just then too.  These hardy oatmeal cookies deliver a moist-yet-bread-like texture reminiscent of those treats from home.  The sugar content is low, aiding in the texture and keeping the dough from overpowering a nice subtle ensemble of well thought flavors.  The 4 Tbsp of milk is optional.  It evolved into the mixture when we decided that the cookie needed to flatten out just a little and the sugar from lactose aids in that cause.  If you like a nice, round cookie that keeps pretty much the same shape as when you drop it on the cookie sheet, skip the milk.  The oats, whole wheat and cranberries lend great flavor along with some nutritional positives, while the dark chocolate bits are a nod to the good old fashioned chocolate cookies that have been legendary for so many generations including the two living in our house.

I baked one without the milk. Its shape is a little less flat than the rest of the batch but it was plenty moist and tasty

Time:  10 minutes to prep, 10-12 minutes to bake.  Yields 2 dozen-ish

Preheat oven to 350 degrees (f)
1/2 c. unsalted butter, room temperature (organic)
1/2 c. granulated or bakers sugar
1/4 c. brown sugar (non-organic. organic brown sugars tend to add a gritty texture)
1 egg (organic)
4 Tbsp milk
1 1/4 c. oatmeal (large flake)
1 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. Kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. dried cranberries
1/4 c. dark chocolate bits

In a large mixing bowl, using an electric mixer, beat the sugars, butter and salt until creamy.  Blend in the milk until incorporated, then lower the mixer speed slightly and add in remaining ingredients.  In slightly larger than teaspoonfuls, line cookies in rows on an un-greased cookie sheet about 2 inches apart.  Bake for 10-12 minutes until the bottoms and edges are slightly browned.  Remove from the oven and let the cookies cool on the cookie sheet for 3 minutes.  Remove from the cookie sheet and place on a wire rack to cool.

This is a great way to use the bourbon soaked cranberries from my last post.  This is one of my most requested recipes.

1 cup flour                                                                              2 sticks unsalted butter, room temperature

1 cup whole wheat flour                                                     1 cup packed light brown sugar

1/2 teaspoon salt                                                                  1/2 cup granulated sugar

1 teaspoon cinnamon                                                          3 tablespoons milk

1 teaspoon baking powder                                                  2 large eggs, room temperature

1 teaspoon baking soda                                                       3 cups old fashioned oats

1 cup dried cranberries                                                          1 cup chopped almonds

Sift together flours, salt, cinnamon, baking powder, and baking soda; set aside

Beat butter with both sugars in a mixer on high until light and fluffy

Add vanilla, milk, and eggs and mix well

Add in cranberries and almonds until just combined

Add oats until just combined

Place dough in fridge for a couple of hours or overnight

Heat oven to 350

Line several baking pans with parchment paper and set aside

With damp hands scoop out 2 tablespoons of dough and shape into a ball; place on the prepared sheets; repeat with remaining dough and space balls 2 inches apart; press down to flatten

Bake cookies for 14 to 16 minutes, rotating the pans halfway through the baking

Place on wire rack to cool

Store in an airtight container for a week, or freeze for longer storage