Cranberry Pecan Oatmeal Cookies

These cookies are simple, wholesome, vegan and versatile. I used dried cranberries, barley flour, pecans and sunflower oil, but you can use other dried fruit, whole-grain flours, nuts and oils. Not only does changing up these ingredientsvary the flavor, but each is packed with a variety of nutrients.
Both barley and oats boost milk supply in nursing mamas. Oats and berries balance blood sugar.  Nuts and oils are rife with healthy fats and Omegas. These cookies are free of animal products and cholesterol-free.

1 1/2 cups flour of your choice
1 tsp baking soda
1/2 tsp sea salt
1/4 tsp ground nutmeg
3/4 cup oil of your choice
1 1/2 cups sugar
1/4 cup molasses
4 tbs water
1 tsp vanilla extract
3 cups rolled oats
1 cup dried cranberries ( or other dried fruit)
1 cup chopped pecans (or other nuts)

Combine all ingredients except oats, cranberries, and nuts in a large bowl. Stir well.
fold in last 3 ingredients.
Roll into balls. Smaller cookies will be crispier, larger cookies will be chewier.
Place on baking sheet.  Cookies will spred during baking.
Bake 10-12 minutes at 325 degreeF.
Cool 5 minutes on the tray, then transfer to a rack. The fruit will be VERY hot while the cookie is still warm. Enjoy with caution :D