Read by Michael Flamel

Nestled in the heart of the New Hampshire mountains, Gail and I recently attended a family wedding and found ourselves staying at the picturesque Owls Nest Resort. Surrounded by stunning landscapes and crisp mountain air, we were in the perfect place for a serene getaway. Little did we know that this trip would also lead to a delightful culinary discovery.

During our stay, the hip group quickly stumbled upon a charming coffeehouse nearby. This cozy spot, with its rustic decor and welcoming atmosphere, became our go-to place for breakfast, sandwiches, and some truly exceptional bakery items. Among the many treats we sampled, one cookie stood out above the rest: the rolled oat cranberry walnut cookie.

I’ve always had a soft spot for oatmeal cookies in all their forms. However, I had never thought of using rolled oats as the main ingredient, which gives these cookies a texture and flavor that feels much more organic and natural. Add in some tangy cranberries, crunchy walnuts, and a touch of maple syrup as the sweetener, and you’ve got a cookie that tastes like it came straight from a farm.

Rolled Oat Cranberry Walnut Cookie Recipe

Ingredients:

• 1 1/2 cups rolled oats (gluten-free if needed)
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp baking soda

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, combine the rolled oats, dried cranberries, chopped walnuts, cinnamon, salt, and baking soda.

In a separate bowl, mix together the maple syrup, melted coconut oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until well combined.

Drop spoonfuls of the cookie dough onto the prepared baking sheet, flattening them slightly with the back of the spoon.

Bake for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions and Beverage Pairings

These rolled oat cranberry walnut cookies are not just a treat; they’re versatile enough to be enjoyed at any time of the day. Here are some serving suggestions:

Breakfast: Pair the cookie with a steaming cup of coffee or a frothy latte. The rich, nutty flavor of the cookie complements the robust taste of coffee perfectly.

Lunch: Enjoy the cookie alongside a light salad or a sandwich for a sweet finish to your meal.

Snack: Pair the cookie with a cup of herbal tea in the afternoon for a quick and satisfying snack.

Dessert: Serve the cookie with a scoop of vanilla ice cream or a dollop of Greek yogurt for a delightful dessert.

Guilt-Free Indulgence

The little coffeehouse we discovered actually positions this cookie as a breakfast cookie due to its incredibly healthy ingredients. This makes it a guilt-free option that you can enjoy morning, noon, and night. Plus, since it’s gluten-free, it’s a wonderful option for anyone with gluten sensitivities, making it perfect for entertaining or cookie swaps this holiday season.

May your holidays be filled with joy, health, and plenty of delicious treats like these rolled oat cranberry walnut cookies! ❖