Monday, November 9, 2009

Cranberry Oatmeal Walnut Cookies

( Inspired by Recipe at Smitten Kitchen)
  1/2 cup unsalted butter Butter

  3/4 cup brown sugar, unpacked
  1 fresh Egg, large
  1/2 tbsp Vanilla Extract,
  3/4 cup All purpose flour
  1 1/2 cups Rolled oats
  1/2 tsp Baking Soda
  1/2 tsp Baking Powder
  1/4 tsp Cinnamon, ground
  1/2 tsp Pumpkin Pie spice
  1/3 cup Craisins, Ocean Spray Dried Cranberries
  1/3 cup Walnut Pieces
  3 tbsp Organic Sour Cream
  2 servings ( 66 chips) Ghiradelli Classic White Chips


Preheat oven to 350°F

In one bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice,cinnamon and sea salt(optional) together. Slowly add the dry ingredients into the wet mixture.
Fold in the oats, cranberries, walnuts and white chocolate chips.  Portion out the cookie dough using a tablespoon. Each cookie should be just over a tablespoon and make around 38-40 cookies.
If you want the cookies to be chewy or cake-like I recommend  either cooking the portioned cookie dough for a few hours, or freezing it overnight. As a bonus, you will have cookies ready to pop in the oven at your leisure.
Assuming you make the cookies after freezing the dough, it will take about 15-20 minutes ( depending on your oven)
Don't rush to take the cookies off the baking sheet as soon as you take them out of the oven because they will still be soft and could lose their shape. Wait at least five minutes -- as they cool down they will be easier to transfer to a serving plate.

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