Recipe adapted from http://smittenkitchen.com/2009/02/thick-chewy-oatmeal-raisin-cookies/
1 cup (2 sticks or 8 ounces) butter, softened
1 1/3 cup light brown sugar, packed
2 egg
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 1/2 cup cranberries or raisins (or both)
1 cup walnuts, chopped (optional)
Preheat oven to 350°F (175°C)
The key to this recipe is to refrigerate the cookie dough after making it for 1 hour plus. I made the cookies into balls and then froze the balls in a plastic bag for an hour, then placed them on a buttered cookie sheet. I made small-size cookies and they took about 12 minutes to cook. Watch your cookies carefully as they cook quickly! Let cool, then remove from cookie sheet.
Cranberries and walnuts: the signature ingredients!
You can also use raisins, which are excellent in the recipe as well.
It's springtime! Hyacinths are coming up in the garden. I'm having fun photographing different settings
1 comment:
these look and sound amazing! thanks for sharing :) with my nut allergy i'll probably "have" to substitute the walnuts for chocolate chips... but i have a feeling they'll still taste pretty good.
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