Chewy Cranberry-Oatmeal Cookies
Yield: forty-six 3-inch cookies
Adapted from a recipe in Fine Cooking 2002
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 1/2 c. old-fashioned oats
8 oz. unsalted butter, slightly softened
1 c. packed light brown sugar
1/2 c. granulated sugar
2 large eggs
1 Tbsp. honey
2 tsp. vanilla extract
1 1/3 c. dried cranberries
1 c. chopped walnuts
Heat oven to 350 degrees. Lightly grease two cookie sheets or line with parchment paper.In a medium bowl, mix together the flour, baking soda, salt and cinnamon; stir in the oats.
1. In a standing mixer fitted with the paddle attachment, beat the butter with both sugars on medium speed until light and fluffy.
2. Beat in the eggs, one at a time, then scrape down the sides of the bowl; add the honey and vanilla and beat until blended.
3. Add the flour mixture in two additions, beating until well combined. Stir in the cranberries and walnuts.
4. Drop the dough by heaping tablespoonfuls about 2-inches apart onto the cookie sheets. Bake until the centers are soft but no longer look wet, 9-11 minutes, rotating the sheets for even browning. Repeat with the remaining dough.
5. Allow the cookies to cool on the sheets for 5 minutes, then transfer to racks to cool completely.
Labels: Cookies
