Wednesday, October 27, 2010

Oatmeal Cranberry

These are a cookie staple for me.  A few years ago, my Dad was telling me about a cookie he had tried and loved.  And then he asked me if I could make them.  After some careful searching, I located an Oatmeal Cranberry recipe from the Food Network, submitted by Beth Setrakian.  I haven't done anything to change it. The recipe is always good, comes out consistent and delicious.  The difference between the cranberries and regular raisins in the oatmeal cookie is a sweetness that just lingers in your mouth.  I've also used chopped dried apricots in this recipe, which were delicious, but the sweetness factor was dialed down a bit.  The texture is nice and soft, but there is still a nice, crunchy edge.

Oatmeal Cranberry

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups rolled oats
1 cup dried cranberries

Preheat oven to 350 degrees F.  Cream butter and sugars until fluffy.  Add eggs and vanilla and beat until combined.  In a medium bowl, combine all dry ingredients.  In batches, add dry ingredients to creamed mixture, stirring well to incorporate.  Add dried cranberries.

On a parchment or Silpat lined baking sheet, drop by spoonfuls (I use a small cookie scoop) about 2 inches apart.

Bake about 10 to 12 minutes, or until lightly golden.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.  Cool on cookie sheet for a few minutes, then move to complete cooling on rack.

 Makes 6 dozen.

Happy Baking,
The Cookie Princess

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