Sunday, May 2, 2010

Cranberry Walnut Oatmeal Cookies

I'm not a fan of dry baked goods and I think this draws me to recipes that promise chewy cookies, moist cake, and fudgy brownies.  This cookie recipe stands up to its promise, but be sure to pull them from the oven when only the edges of the cookie are golden brown. You can omit the nuts and cranberries or substitute them for raisins if you'd like.

Cranberry Walnut Oatmeal Cookies

-Makes about 30 cookies

1 1/2 cups flour (I used 1 cup all purpose and 1/2 cup whole wheat flour)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 sticks room temperature unsalted butter
1 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
3 cups rolled oats
1-1 1/2 cups cranberries
3/4 cup walnuts, roughly chopped

-Set oven to 350° F and line two cookies sheets with parchment paper.
-Combine flour, baking powder, and cinnamon in a medium bowl.
-Cream butter until creamy, add sugars and beat until creamy, and add eggs one at a time.
-Stir dry ingredients into the butter mixture using a wooden spoon or spatula. Stir in oats, cranberries, and nuts.
-Spoon generous 1 tablespoon balls of dough on to each cookie sheet. Lightly flatten each ball if you'd like a flatter cookie, as these cookies maintain their shape during baking.
-Bake until the cookie edges are golden brown, about 15-20 minutes. Rotate cookies sheets halfway through cooking time to ensure even baking.

Adapted from The Best Recipe, Cook's Illustrated

1 comment:

  1. As an early beta-tester, I can confirm that these are spectacular -- even if you're not normally a cranberry fan, they are delicious!