Cookies are a deceptively simple dessert that can be made so much better with just a few tricks. For example, if you don’t want your cookies to spread as much, chill the dough for a few hours before you bake. Want your cookies to be chewier? Add more brown sugar and take away the same amount of white sugar. Or substitute part of both sugars for a bit of molasses or honey. Just be sure to adjust your cooking time. Don’t skimp on the cinnamon and vanilla in this one; both help bring out the delicious flavor of the cranberry. Finally, be sure you aren’t using instant oatmeal, which won’t hold up to the baking time on this recipe. Thanks again Matthew Molus!
Ingredients:
3⁄4 cup sugar
1⁄4 cup brown sugar, packed
1⁄2 cup butter softened
1 large egg
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon cinnamon
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
3⁄4 cup all-purpose flour
1 1⁄2 cups quick-cooking oats (not instant)
1⁄2 cup chopped walnuts
3⁄4 cup dried cranberries
Instructions:
Preheat Oven to 375°F.
In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.
Add in egg and vanilla and mix until combined.
Add in cinnamon, baking soda, salt and flour and mix well.
Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.
Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.
Remove from oven and let cool for 2-3 minutes on the cookie sheet.
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Quick tip: If you want your cookies to spread evenly, be sure the butter is at room temperature before you use it.
Recipe and image courtesy of user Matthew Molus on Food.com
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