Monday, April 14, 2008

Chewy Cranberry Oatmeal Cookies



Ferr YUMMY omgosh these are SOOO flippin GOOD, thank you SO much Ruthie for the fab recipe, cant wait for hubby to try these :D

Chewy Cranberry Oatmeal Cookies

Ingredients
6 3/4 ounces all-purpose flour (1 1/2 c.)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups old fashioned oat
8 ounces unsalted butter, slightly softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large egg, beaten lightly
1 tablespoon honey
2 teaspoons pure vanilla extract
6 ounces dried cranberries (1 1/3 c.)
5 ounces chopped pecan (about 1 c.)
Directions
1Oven to 350 degrees F.
2(if baking right away).
3Line sheet pans with parchment.
4Mix the dry ingredients together, then stir in the oats.
5Set aside.
6Beat the butter and both sugars together until light and fluffy.
7Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
8Add the flour mixture in two additions, beating each until well combined.
9Stir in the cranberries and pecans.
10At this point, you can either bake, or freeze.
11To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
12Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
13To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
14Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
15Let cool on the pan for 5 minutes, then transfer to a rack to cool.

1 comments:

Colleen said...

You've done it again, Carm! Connor and I just baked a batch of these cookies (with some white choc. chunks) and they are AMAZING! I already put 12 cooled cookies in the freezer for later. Otherwise they won't last!

Thanks for sharing another great recipe. You really are a sweetheart :)

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