Oatmeal Cranberry Cookies
Dec 9, 2022 20:02:41 GMT -5
Post by Honoria on Dec 9, 2022 20:02:41 GMT -5
OATMEAL CRANBERRY COOKIES
yield ABOUT 48 COOKIES prep time 20 MINUTES cook time 10 MINUTES total time 30 MINUTES
INGREDIENTS
2 cups (240g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened
1 cup (200g) firmly packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups (228g) sweetened dried cranberries
1 & 1/2 cups (180g) coarsely chopped pecans, toasted
1 & 1/4 cups (100g) quick-cooking oats
8 ounces (226g) white chocolate baking squares or bars (optional)
INSTRUCTIONS
Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking soda, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter until light and creamy. Gradually add the sugars and mix well. Add the egg and vanilla. Mix well.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain. Stir in cranberries, pecans, and oats.
Drop the dough by tablespoonfuls onto the prepared pans, placing the cookies about 2 inches apart. Bake for 8 to 10 minutes or until lightly browned.
Cool on the pans on a wire rack for 2 minutes. Then, transfer the cookies from the pan to wire racks to finish cooling.
Melt white chocolate and transfer to a zip-top bag (or use a piping bag). Cut the corner of the bag and use to drizzle white chocolate onto cookies. Alternatively, simply dip the cookies partially in the melted white chocolate.
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yield ABOUT 48 COOKIES prep time 20 MINUTES cook time 10 MINUTES total time 30 MINUTES
INGREDIENTS
2 cups (240g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened
1 cup (200g) firmly packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups (228g) sweetened dried cranberries
1 & 1/2 cups (180g) coarsely chopped pecans, toasted
1 & 1/4 cups (100g) quick-cooking oats
8 ounces (226g) white chocolate baking squares or bars (optional)
INSTRUCTIONS
Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking soda, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter until light and creamy. Gradually add the sugars and mix well. Add the egg and vanilla. Mix well.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain. Stir in cranberries, pecans, and oats.
Drop the dough by tablespoonfuls onto the prepared pans, placing the cookies about 2 inches apart. Bake for 8 to 10 minutes or until lightly browned.
Cool on the pans on a wire rack for 2 minutes. Then, transfer the cookies from the pan to wire racks to finish cooling.
Melt white chocolate and transfer to a zip-top bag (or use a piping bag). Cut the corner of the bag and use to drizzle white chocolate onto cookies. Alternatively, simply dip the cookies partially in the melted white chocolate.
link
