These light and chewy cookies are the perfect oatmeal cookies. Put some aside for yourself, because they will vanish as soon as you put out a plate!


Makes about 60 cookies, using #100 scoop or 48, using a #60 scoop

3/4 cup spelt flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 cup + 2 tablespoons dark brown sugar, packed

1/4 cup + 2 tablespoons granulated sugar

1/2 cup (1 stick) butter, at room temp

1 large egg

1 tablespoon milk

1 teaspoon vanilla extract

1 1/4 cups rolled oats

1/2 cup toasted walnuts, chopped

1/2 cup dried cranberries, coarsely chopped

Whisk the flour, baking soda, baking powder, ground ginger, ground cinnamon, and salt in a medium sized mixing bowl. Set aside.

In the large bowl of mixer, with speed set to high, combine the brown sugar, granulated sugar and butter. Beat about 2 minutes, until fluffy. Add the egg. Beat 2 minutes. Add milk and vanilla, mixing until combined. Slowly add the flour, until combined. Stir in the oats, walnuts, and cranberries. Refrigerate 2 hours or as long as overnight.

Preheat the oven to 350F.

Using #100 or #60 scoop, drop batter on parchment lined cookie sheets, spacing about 2 inches apart.

Bake for 10 to 12 minutes. Cookies should be golden brown. Cool on cookie sheet for at 2 minutes before transferring cookies to a wire rack to cool.

Store at room temperature in an airtight container for up to 5 days.