A whole grain recipe for Toaster Oven Oatmeal Cookies that’s lighter on sugar but full of cranberry orange flavor! (The original post and photos for this recipe were updated on February 22, 2016)
This small batch oatmeal cookie recipe is simple, lighter on sugar and made with whole wheat flour. No worries though, even with it’s healthy-ish attributes it does not skimp in the flavor department.
How Toaster Oven Cookies = Easy Portion Control
We in the Toaster Oven Love household are big fans of cookies. Like HUGE fans of cookies. Tim’s nickname is actually Cookie Monster, a well earned title!
Last week while goofing off on YouTube I saw this adorable “Share It Maybe” music video where Cookie monster sings about sharing his chocolate chip cookies. I love how he’s all about moderation now.
Trying to practice cookie moderation is way easier when your recipe only makes ten cookies.
Ten delicious, wholesome and flavorful cookies but still just ten and not two or three dozen.
*When I made a batch of cookies for the new photos I used this great tip from Food52 to chop the dried fruit before adding it to the dough. It stretches that sweet dried cranberry flavor into almost every bite. And in such a small recipe it makes the cookies look nicer too.
The best part about this quick recipe for toaster oven oatmeal cookies is how versatile it is.
Way To Customize Your Cookies
- Substitute chopped dark chocolate for the cranberries
- Throw in a little lime zest for a Cosmopolitan style flavor
- Add a handful of chopped pecans
- Mix in ground flax or chia seeds for added nutrition
- Drizzle the cookies with melted white chocolate
The options are pretty limitless so what are you waiting for?
Grab a bowl (yep you only need a single bowl) and let’s make some cookies!
Psst…want to go super small batch? I mean like zero leftovers! Check out these Whole Grain Soft Oatmeal Raisin Cookies for Two.
Looking for even more toaster oven cookie recipe inspiration? Check out these
10 14 Cookie Recipes for Your Toaster Oven.
Original Oatmeal Cookie recipe adapted from foodnetwork.com