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Sunday, August 5, 2012

Cranberry Oatmeal Cookies

Salted oatmeal white chocolate cookies stacked.
Salted oatmeal white chocolate cookies stacked. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

Yes, it's a cookie (sugar and butter are still well represented) but think of this Cranberry Oatmeal Cookies as a healthier indulgence, with oats providing good-for-you fiber. The addition of dried cranberries also ups its health points, especially compared to a donut or a cupcake. If you like, you can replace the cranberries with raisins and other dried fruits. But when you use substitutes, stick to the same measurement to maintain consistency. Bake the cookies at the right temperature to produce a batch that looks good and yummy.



You will need:

1 cup butter, room temperature

1 cup dark brown sugar

1 cup sugar

2 eggs, large

1 teaspoon vanilla


3 cups rolled oats

1 teaspoon baking soda

1 cup dried cranberries

Here's how:

1. Preheat  oven to 350oF.

2.In a mixing bowl, combine butter and sugars. Beat on medium speed until light and fluffy.

3. Add eggs one at a time, then add vanilla.

4. In a separate ball, combine all-purpose flour, oats, and baking soda. Mix to combine then gradually add to the butter mixture. Mix until just combined.

5. Add the cranberries and mix into the batter. Place in the refrigerator at least 1 hour, until firm.

6. To bake, line several baking sheets with parchment paper. Scoop dough using an ice cream scooper or use 2 tablespoons of dough and roll into a ball. Space dough about 2 ½ inches apart.

7. Bake for 10-12 minutes or until golden brown but still soft in the center. Cool completely. Store in an airtight container.

Tool tip: Using an ice cream scooper for the dough keeps the cookies consistent in size.




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