Wednesday, December 23, 2009

Amazing Cranberry Oatmeal Cookies

Oh my God, these were so good! My favorite of the Christmas cookies that I baked this year! Though these can have to baked around Christmas - they may be added to a staple recipe of mine. I didn't toast the coconut since I was being lazy - I had so many other cookies to bake! I also omitted the pecans, since I'm not a fan.

Adapted from:

1 1/2 sticks unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup sugar
1/2 cup brown sugar, packed
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup oats
1/2 cup coconut flakes, toasted (I didn't toast it)
1 cup white chocolate chips
1/2 cup pecans, coarsely chopped, toasted (I omitted)

Preheat oven to 325°F and line baking sheets with silicone baking mats.In a large mixer bowl, beat butter and sugars at medium speed until light and fluffy, about 2 minutes. Add egg, corn syrup, and vanilla. Beat until combined. With the mixer running, mix in the flour, salt, and baking soda, 1/2 cup at a time, scraping the sides of the bowl as needed. With a large spatula, stir in the coconut, white chocolate, cranberries, oatmeal, and pecans. Drop by tablespoons onto the prepared cookie sheets. Bake for about 12 minutes, until edges are golden and top of the cookie is dry but still soft. Let cool on baking sheet for a minute or two, and then move to a wire rack to cool completely

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