Cranberry Pecan Redemption

cookies, curbs, cults

Welcome back Broiler Heads! Hope y’all had a painless Thanksgiving. Matt’s been busy editing photos for Book 5 (coming fall 2023) and I’ve been busy in the kitchen dreaming up recipes for some sweet treats to share with y’all until the new year. And to be real, it’s been kinda challenging. The day before Thanksgiving I tripped off a curb and sprained the shit outta my ankle. I completely pancaked into the middle of the street at 10 am and all I got was a purple ankle the size of an apple. Plus, a bruised ego. Very cute.

all that matters is the landing

I am a well-known clutz so I shouldn’t be surprised but my holiday luck continued. One of the cookies I’ve been testing for y’all just wouldn’t come together. Batch after batch failed. So yes, despite developing hundreds of recipes and publishing 5 books, I share your frustration when a dish  just won’t come out right. I wasted quality chocolate on this fuckery. I’m blaming my ankle.

just turds, complete turds

I moved on and the rest of my cookies came out fucking fantastic. The batch I’m sharing with y’all today is a cross between a trail mix cookie, a chocolate chip, and an oatmeal cookie. They’re *just* sweet enough with the right amount of oatmeal, nuts, and dried fruit that you can lie to yourself that they’re healthy enough of breakfast.

Cranberry Pecan Cookies with Ginger

Makes 18 cookies

2 cups all-purpose flour

1 cup rolled oats

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon salt

½ cup olive oil or neutral baking oil

¾ cup brown sugar

½ cup cane sugar

2/3 cup non dairy milk like almond

1 teaspoon vanilla extract

1 tablespoon ground flax seed

½ cup toasted chopped pecans or walnuts

½ cup dried cranberries

¼ cup chopped crystalized ginger (optional)

Warm your oven up to 350°F and grab 2 cookie sheets and grease them or lay down some parchment paper.

Grab a medium bowl and whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt. In a large separate bowl, stir together the oil, sugars, milk, vanilla extract, and flax seeds until it’s all thick like gravy. Now add the bowl of the dry mix into the wet and stir them together until you got a dough going. It’s a little crumbly but the cookies will hold together, promise.

Just before the mixture is completely combined, gently fold in the pecans, dried cranberries, and crystalized ginger, if you opted for it. Stir just enough to get that all shit mixed in BUT don’t over mix and make the cookies shitty and needlessly dense. You’re too close to being done to fuck things up now.

For each cookie, use your hands to form a ball about the size of a golf ball, and then flatten it a little for a cookie shape. Ya know. You get it. Place them on the prepared cookie sheet and bake for 12 to 15 minutes, or until the bottoms are a little golden. Let them cool on the baking sheet for 5 minutes then transfer them to a cooling rack. Eat them whenever the fuck you want.

Will last about 5 days covered at room temperature but get real—you’re eating all them long before that.

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join our food cult… uh, culture. food culture.

Next week we’ll be back with more sweet treats. See you then, k?

Michelle and Matt