Oatmeal Cricket Cookies

This recipe yields 30-40 cookies, depending on cookie size


1 ¾ cups old-fashioned rolled oats
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
135 grams (about 1 ¼ stick) butter, softened
1 cup brown sugar
1 large egg
½ teaspoon vanilla extract
½ cup dry roasted chopped crickets
1 cup cranberries, rinsed


  1. Heat the oven to 350 degrees F.
  2. Place parchment paper on two cookie trays.
  3. In a bowl, combine rolled oats, flour, baking soda, and salt. Set aside.
  4. In another bowl, beat together butter and sugar until light and fluffy. (An electric mixer will make this step easier.)
  5. Beat in egg and vanilla into the butter-sugar batter.
  6. Add the oat mixture, the crickets and the cranberries to the butter-sugar batter. Combine well.
  7. Drop rounded dollops of the batter onto the parchment papers. Make sure you give each cookie at least 2 inches of space to the next cookie.
  8. Bake one tray of cookies until they are golden. This will usually take 10-15 minutes. Transfer cookies to cooling rack. Then bake the second tray.