Oatmeal Cookies, Oatmeal Cranberry Cookie Recipe, Recipe for Cranberry Oatmeal Cookies
I make a lot, a lot of cookies, and I reallyget tired of the same old thing over and over
again. So no matter how often my kids askfor chocolate chip, I like to play around
with other flavors.
And one night I threw these together juston a hunch that they might be okay, and my
next door neighbor ended up naming me "SaintEpic, the Patron Saint of Awesome" over these
cookies. This is a cranberry and oatmeal cookiedressed with a little bit of coconut. And
the really cool thing about it is it's reallyeasy.
We're going to start over here, and we'vegot a cup of butter, a cup of brown sugar,
and a cup of regular white sugar in our mixingbowl. We're going to turn this on. Ready?
Oh, not too bad. Now with a lot of cookierecipes and a lot of baking, you have to let
something cream for quite some time. You don'thave to do that with this one. You really
just have to wait until they kind of cometogether.
Now one thing that you've got to remember,when you're baking. . .You see how we've got
a lot of stuff left on the sides of our bowl?Stop and scrape that down. You want it in
your cookie. You don't want it in your dishwasherlater. Okay. Here we go. And they're coming.
. .Oh, that's beautiful. Perfect. Next step.And the thing about this cookie, which a lot
of cookies you have to do two bowls and combinethe dry and then the wet. I don't mess with
it.
Put one egg in now, and let it start to cometogether. And that's just about the only liquid
that we're going to use in this batter. Dough.It's a cookie dough. Second egg. Perfect.
Now I go ahead, and I'm putting a teaspoonof salt. Now instead of kosher salt, which
I use kosher salt for most things, in thiscase I'm using plain old table salt. It's
got a finer grain to it, so it dissolves alittle more easily and a teaspoon of baking
soda. We're going to give our cookies a littlebit of lift. And believe it or not, we're
almost done.
I'm going to turn that off because I tendto go [explosion sound] when I add the flour
to the mixer. Turn that back on. And we'regoing to let that go for a little bit. Now
as with everything we're doing, you can goon the website and find the recipe. You can
cook along with me if you want to. And I'dlike to say go see my friends over at Modern
Supply. They've got showrooms in Johnson Cityand in Knoxville. And they can really make
your kitchen fabulous.
Almost done. I let my little ones do this.And I mean even my little, little ones do
this. Final thing. What we have here, twocups of coconut, and we've got dried cranberries,
and we've got three cups of oats. These arequick-cooking oats. You don't have to get
the instant ones. I mean, I've never triedthem. I tend not to buy them. I don't like
the texture.
Well, I was going to say everything's in thebowl, except for what I've just dumped on
my foot. So now it's in the bowl. And turnit on. And leave kind of. . .I better set
my mixer. The dough is nice and heavy. It'snot very wet at all. So you might want to
really think about going with a stand mixeron this one, unless you've got big guns, and
then you can do it by hand if you want to.
That is all there is to this one. Now, look.I love that. See pretty, pretty. I've got
my oven set to 375 degrees, and we're goingto use my little disher here. And I love this
thing. It makes all of your cookies exactlythe same size so they cook at exactly the
same time. And you don't have to worry aboutwhether or not you've got some under cooked
or overcooked.
Now if I wanted to be all fancy with this,I might take those and roll them like a little
meatball. But I'm not because I don't wantto. So once I get these on the cookie sheet,
I'm going to pop them in my oven, and they'regoing to get about 14 minutes. Now I will
say this. When you're baking, one thing thatyou really want to consider is if you've never
had your oven calibrated, that is one of thenumber one problems people run into is that
they're cooking times aren't right.
So if they're trying to follow a recipe, theirsdoesn't come out for the right times or the
right temperatures or whatever. Go to thediscount store. Get a five dollar oven thermometer.
Set your oven to what the thermometer says,because after a few months all ovens go off
true. So in my oven, I'm going with 375, goingfor 14 minutes, and these are going to get
perfect and beautiful and golden and awesome.We have right at 14 minutes in the oven. And
this is what you're looking for.
You want to pull them out just a moment beforeyou think they're going to be done because
if you wait until they're the right color,they'll overcook afterwards. While they sit
on the cookie sheet, they're going to be alittle more cooking, and you actually want
that. That's called carry-over cooking, andit's great if you plan on it.
Now you have to be patient. They need to siton the cookie sheet for about five minutes
before you transfer them over to a wire rackto cool. The reason is if you don't let them
rest, they will crumble and fall apart andshred, and nobody gets a great cookie. If
you are patient, and you get five minutes,then you're rewarded with a warm, gooey thing.
So these I can't touch yet, but these I can.This is what you end up with. Soft in the
middle, crispy on the edges, and gooey allthe way through.
http://thrillbillygourmet.com/ for the website, and http://goo.gl/E960dK for the Happier Holidays Cookbook! Oatmeal Cookies, Oatmeal Cranberry Cookie Recipe, Recipe for Cranberry Oatmeal Cookies The absolute best oatmeal cookie ever! Big and fat, with a sweet, soft and chewy middle, the tang of dried cranberries, a buttery crunch along the lacy sides, the perfect amount of coconut to dress it up, yet homey enough to say "grab me by the double handful". See how easy they are to make yourself!