Cranberry Oatmeal Cookies

The Cookbook Giveaway is closed! I used a random number generator and Genevieve of Vanilla & Spice won Appetite for Reduction!

I don't like cookies that are too soft and cakey, but you know what the best thing about these cookies is? They're soft. How do they get away with this being the best thing about them? They're also thick and dense. Soft, thick and dense. Is that a contradiction? Maybe, but it works. I can't say these are my favourite oatmeal cookies, as I do prefer ones that have crisp edges and spread out more, but there is room for these ones too. Other people who tried them really enjoyed them.

Abby loooooves her cube. She has two and I have another one in the closet when those ones have to be thrown out. She likes hiding inside and doing sneak attacks, diving through them, sleeping inside, and "pumping iron". (I should post a video of Abby pumping iron, which is basically her sitting next to the cube, with one paw on it, and pressing down repeatedly while staring randomly around the room.)

If these sound good, you might also like:
Detox Blonde Macaroons
Peanut Butter Chocolate Chip Cookies
Pumpkin Ginger Molasses Cookies
Vegan Homestyle Chocolate Chip Cookies

Cranberry Oatmeal Cookies
Adapted from Vegan Cookies Invade Your Cookie Jar

Makes 2 dozen cookies

1/3 cup nondairy milk (I used unsweetened plain soy)
2 tbsp ground flax seeds
2/3 cup brown sugar, packed
1/3 cup oil (I used safflower)
1 tsp pure vanilla extract
3/4 cup all purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups quick cooking oats
1/2 cup dried cranberries

1. Preheat oven to 350F. Line 2 baking sheets with parchment paper or Silpat mats.

2. In a large bowl, use a fork to vigorously mix together the soy milk and flax seeds. Add in the sugar and oil and mix until it resembles caramel, about 2 minutes. Mix in the vanilla. In a separate bowl, whisk together the flour, spices, and salt. Mix in the flour mixture with the wet mixture. Fold in the oatmeal and cranberries.

3. Drop dough in generous tablespoons, about 2 inches apart, onto the baking sheets. Flatten the tops a bit, since they don't spread much. Bake for 10 to 12 minutes.