The holiday aspect of this healthful cookie made with rolled oats is the inclusion of brightly colored and brightly flavored dried cranberries as well as crispy green pistachio nuts.
Yield: 3 to 4 dozen cookies
Active time: 15 minutes
Start to finish: 30 minutes
1 tablespoon egg replacement powder, such as Ener-G
1/3 cup (6 tablespoons) soy margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
Pinch of salt
1 cup all-purpose flour
11/4 cups quick-cooking or old-fashioned oats (not instant)
1 cup dried cranberries
1 cup chopped pistachio nuts
1. Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Mix egg replacement powder with 1/4 cup cold water, and set aside. Combine margarine, granulated sugar, and brown sugar in a mixing bowl, and beat at low speed with an electric mixer to blend. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Add egg replacement mixture, vanilla, cinnamon, baking soda, and salt, and beat for 2 minutes more. Reduce the speed to low and add flour until just blended in. Stir in oats, cranberries, and pistachios.
3. Drop batter by tablespoons onto the baking sheets, spacing them 2 inches apart. Bake for 12 to 15 minutes, or until edges are brown. Cool for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.
Variations:
Substitute chopped dried apricots or raisins for the dried cranberries.
Substitute chopped walnuts or pecans for the pistachios. Toast the walnuts or pecans in a 350°F oven for 5 to 7 minutes.