I’m not sure what to call this cookie.
Because that’s what we make, it’s been just oatmeal cookies for about 20 years. They use dried cranberries instead of raisins. Because all the people in the world who have been hurt by raisins have hurt me with raisin trauma.
not much. I love dried cranberries.
This seasonal warm cookie is colorful and autumn-like, and goes perfectly with the ginger served with it.
There’s an obvious name you could give these cookies (hint: it rhymes with oatmeal raisin), but unfortunately that name is trademarked, so you don’t want to get in trouble.
So I’m having a hard time trying to get this article into my editorial budget. I’d like to call it Cranberry Ginger Oatmeal, but someone points out that I should put the oatmeal part first. Because, first and foremost, they’re oatmeal cookies.
And while oatmeal cookies, by any other name, still taste sweet, the combination here is perfect for us. Baking them a little longer will give them more color and chewiness. It’s a little smaller and chewy.
They are also very welcoming for our little spicy cookie parties. So, if you’re the kind of person who likes to mix all your chocolate and oatmeal together, may I suggest mini dark chocolate or milk chocolate bites? Or butterscotch. Or peanut butter. This round I tried toffee bits as part of the batch (nice). The other contains diced candied ginger.
Ginger is different. I’m using more than the recipe below, which I *think* was in a cookbook a long time ago, and is a semi-neutralized recipe. I honestly can’t remember. I just like spicy food. So if you like ginger, use more. If you love raisins, use them loud and proud, with or without cranberries. But it’s Thanksgiving after all. And cranberries are great too.
Pignoli Cookies are a sweet and easy way to travel through time
And as I’m finishing up this cute blurb about cute little cookies you might consider for your Turkey Day dessert table or as a gift to Santa, I hear a loud yell coming from the kitchen downstairs as I serve them on Christmas Eve (gluten-free Pignoli cookies are also a great option, but they’re expensive to make). He’s also a smart person.
“How about clotomeal?!!!”
Ladies and gentlemen, the winner has been decided.
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Ginger croatmeal cookies (or whatever you want to call them)
1 cup softened butter
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon grated ginger
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
2 cups rolled oats
direction
Preheat oven to 375 degrees. In a large mixing bowl (if you have a stand mixer), beat the butter on medium-high speed for about 30 seconds or until softened. Add the brown sugar, granulated sugar, baking powder, baking soda, and spices and mix, scraping the bowl a few times in between. Mix eggs and vanilla. Mix in as much flour as possible with a mixer, then fold in the remaining flour. Stir in or stir in the oats. Drop the dough by rounded teaspoons (more like tablespoons in my case) about 2 inches apart onto an ungreased cookie sheet or a cookie sheet lined with parchment paper. Bake for 10-12 minutes or until edges are golden brown. This will result in a softer, chewier cookie. For a darker top color, add 1 to 3 minutes longer. There are no wrong choices. Cool on a wire rack. Makes approximately 30-35 cookies.
