I got this recipe from a friend. They're cooling in the fridge before they go in the oven now. The dough is delish. I can only assume that the cookies will be amazing as well.
Ingrediants
3/4 cup unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 eggs
1 teaspoon vanilla
1 3/4 all purpose flour
2 cups rolled organic oats
1 cup chocolate chips (I used ghirardelli's 60% cacao bittersweet chips)
1/2 cup dried cranberries
Start off with cold butter sliced into small pieces and whipped in your mixer for a minute or so. Because it's cold it will stick a bit, but don't fret -- scrape and mix. Next, add both sugars the baking powder, baking soda, and cinnamon. Combine at a medium speed till the mixture has a crumbly texture. Add the eggs and vanilla and mix again until combined.
With the mixer on a low speed, slowly add the flour. If the motor sounds like it's working real hard as you add the last of the flour, pick up a spoon and go at it by hand. Don't overmix at this point or your cookies will get tough.
Gently fold in the oats and as many cranberries and raisins as you desire. Chill the dough for an hour before dropping by the heaping tablespoon onto a non-stick cookie sheet; lightly sprinkle with kosher salt. Bake on the second rack from the top at 375 for 12-15 minutes or until the edges are golden brown. Sprinkle on some more kosher salt crystals as some bake into the cookie while in the oven. The cookie should still be soft to the touch so carefully transfer them to a cooling rack. While cooling you'll have just enough time to brew up a nice cup of tea before the urge to consume overtakes you.
No comments:
Post a Comment