12/5/2023 0 Comments Oatmeal cranberry cookiesCranberries - We have used dried cranberries instead of fresh, as they have an intense flavour.You can adjust it to suit your own tastes. Cinnamon - Is it a festive cookie without cinnamon? It adds a lovely warm flavour, but you can swap it for ground ginger or nutmeg or use a mixture of the three.Baking soda - This helps the cookies to rise slightly, but you don't want a huge rise on them.We used rolled oats and they add such an amazing texture to cookies. Oats - This is the star of the cookies.Flour - We used plain (all-purpose) flavour and it's the main dry ingredient in these cookies to help bind everything together.Salt - Not only does this help to activate the baking soda, but it really brings out the sweet flavour and creates a nice balance.Always try to use extract rather than vanilla essence. Vanilla - We add this for a wonderful depth of flavour.If you use a large egg, then it could make the mixture too runny. Egg - This is what binds the cookies together.If you want a more moist and soft cookie, then just use brown sugar. The brown sugar gives that lovely dark colour and adds a slight caramel flavour too. The granulated sugar gives a nice crisp to the outside of the cookies, as it soaks up some of the moisture in the cookies. Sugar - We used granulated and light brown sugar.If you are using salted butter, then leave the salt out of the recipe as you don't want them to be too salty. Butter - This is what gives the cookies that incredible moist, buttery indulgent flavour.* Store the cookies in an airtight container, these should stay good for several days at room temperature. * Additionally nuts like walnuts, pecans can be added to the dough. * You can replace cranberries with raisins or do half raisins and half cranberries. Remove from oven and let the cookies cool a few minutes, transfer them on to a wire rack to cool completely. The longer you bake, the crispier the cookies would turn out. I like slightly crispier cookies and hence baked these for around 16 minutes. For softer cookies bake for around 10 minutes. Press 2-3 cranberries on top of each cookie, this is only for presentation purposes and you can skip this step if you don’t care about how the cookies look as long as they taste great.īake at 350 for 15-20 minutes till the edges are nice golden brown in color. these cookies will spread in the oven so leave 2 inch space between each cookie.įlatten the cookie slightly with using your fingers or fork. Using a cookie scoop, drop around 2 tbsp of dough on the baking sheet lined with parchment paper. Lastly stir in the cranberries manually using a spatula. Stir in the oats, mix till everything comes together. ![]() Beat till everything is well incorporated and mixture is smooth. Beat egg in a separate bowl and add to the mixture, also add in the vanilla. In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, cream together the butter and both the sugars.Ĭream the butter and sugar for 2-3 minutes till well combined. In a steel bowl toss together flour, salt, cinnamon and baking soda. Line a baking sheet with parchment paper, set aside. So here’s the recipe for Oatmeal cranberry cookies. I am somewhere in between, I like chewy cookies but at the same time I love crispy cookies too so I usually use equal amount of white and brown sugar but here I used a little extra brown sugar because I love some extra chewiness in oatmeal cookies. You can replace the whole sugar with brown sugar if you like, depends entirely on the cookie texture you prefer. You will notice that this recipe has a higher brown sugar to white sugar ratio, that’s because brown sugar makes the cookies soft and chewy. ![]() Just stir in everything together and you are done, takes only around 10 minutes. The cookie dough is pretty easy to make, you don’t even a need a mixer honestly for this. Yeah, everyone here loves a big jumbo size cookie. But the size of these cookies is exactly what you would get in bakery stores in USA. If you use a regular cookie scoop you would be able to get more than 2 dozen cookies. I was able to get 14 cookies out of this dough and that’s because I used an ice cream scoop to drop the dough. The dried cranberries that I used were pretty soft but in case your dried cranberries are hard, you can soak them in hot water for 15-30 minutes, then drain and then pat dry them before adding to the cookie dough. The sweetened and dried cranberries added a distinct flavor to these cookies. ![]() Yummy X 1000! They are so good!Īctually the initial plan was to bake oatmeal raisin cookies but then I realized that I ran out of raisins and so used cranberries instead. I had this sudden urge to eat a big cookie and nothing could have been better than these homemade oatmeal cookies. There are days when you just want to munch on your favorite cookies for hours and today was one such day.
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