Friday, September 25, 2015

Oatmeal Cranberry Cookies

Last week, David had a yen for some oatmeal cookies. In rummaging through my online files, I found this recipe (courtesy of food.com) tucked away in my bookmarks. While I didn't have any raisins, I did have a bag of dried cranberries hanging out in the fridge.

Having worked with various cookie recipes in the past calling for raisins or other type of dried fruit, I learned the best way to bring out their flavor and texture is to rehydrate them. I popped the cranberries into a pot of simmering water and let them plump up. They got drained and set aside to cool.

Typical of most cookie recipes, I creamed together the softened butter with brown and white sugar. Because of the sweetness of the cranberries and the fact that honey would be added later, I only used 1/2 cup of packed brown sugar.

Next eggs were added, along with the honey and vanilla. Once everything was incorporated, the dry ingredients were added in two batches.

At this point, the cranberries were cooled off and stirred into the batter. After spooning the batter onto prepared cookie sheets, they were put into a pre-heated 350 degree oven. The recipe suggests a 9 - 11 minute bake time, but I found my cookies were done closer to 8 minutes.

The end result? Oatmeal cranberry cookie bliss. I was impressed that the cookies retained their chewiness, not only for that day, but in the days that followed. This recipe is definitely a keeper.

1 comment:

  1. Will give these a try! Thanks.
    Chris

    ReplyDelete