If you were to stab me right now, I would bleed chunks of oatmeal “craisin” cookies. I’m sure I should feel some measure of guilt for eating close to 36 cookies in a three-day span (I should stick to chocolate chip, ’cause they aren’t my favorite). I think my family had some, and I know I shared exactly 12 with distant friends. On second thought: I. am. ashamed. Ashamed I didn’t make more.
Here’s the recipe for your gluttonous enjoyment. Well, hopefully you will exude more self control than yours truly. Plus, a cookie recipe only yields large amounts because the bakers are supposed to share. I shared, but be a better person than I, and share more…with me.
Oatmeal Cookies with dried Cranberries
slightly adapted from this recipe, but the adaptations are probably crucial. I have not tried the recipe as it is written on the website.
Whisk together and set aside
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Cream wet ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup light brown sugar, firmly packed
- 2 large eggs
- 2 teaspoons vanilla
Then stir in
- 3 cups oats (not instant)
- 1 1/2 cups dried cranberries
- Preheat oven to 350°.
- Whisk dry ingredients; set aside.
- Combine wet ingredients with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible.
- (Over mixing develops the gluten, making a tough cookie.) Now add the oats and dried cranberries; stir to incorporate.
- Fill #40 cookie scoop with dough.
- Press against side of bowl, pulling up to level dough.
- Drop 2-inches apart onto baking sheet.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
- Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.