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Wednesday, September 2, 2015

Cranberry-Walnut Oatmeal Cookies


Cranberry-Walnut Oatmeal Cookies
This is my favorite cookie to take along on hikes. The combination of dried fruit, nuts, oats and sugar(!) gets me up those hills. I always bring plenty to share.

1 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2 cups quick-cooking rolled oats
1 cup walnuts, coarsely chopped
1 cup dried cranberries

Preheat the oven to 350 degrees.** Line a cookie sheet with parchment paper.

With an electric mixer, cream together the butter, sugars and vanilla until light and fluffy. Add the eggs and blend well. 
 
In a small bowl, stir together the flour, baking soda, baking powder and sea salt. Add to the creamed butter and mix just until the dry ingredients are fully incorporated. Stir in the oats, walnuts and cranberries.

Drop by tablespoons or a small cookie scoop onto parchment-lined cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Remove from oven and let cool 1 minute on cookie sheet then transfer to a wire rack.
 
*You can make a whole grain cookie by using whole wheat pastry flour in place of the all-purpose flour.

**If you have a convection oven, preheat it to 325 degrees and bake cookies for 9 minutes.
Makes about 5 dozen cookies.


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