unsalted butter, room temperature (2 sticks)
light brown sugar, packed
eggs, room temperature
pure vanilla extractfor the icing:
then add more milk if needed)
Don't over process because you want a variety of textures not just a ground oat flour. In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set aside.
Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears into the batter. Lightly beat in the vanilla. Add about 1/3 of the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue adding the flour mixture until it is fully incorporated.
size ice cream or cookie scoop (not heaping - leveled straight across the top of the scoop), roll the dough into balls and place on the prepared baking sheet at least 2 inches apart. I was able to fit 6 cookies at a time on each pan. Bake for 10-12 minutes or until the bottoms just being to brown. Do not over bake.
Quickly dip the tops of the cooled cookies into the icing and let the excess drip off. Set the dipped cookie on the rack until the icing has set.
Homemade cookies are delicious. Let the cookies cool on a wire rack and cool completely. cookies,. These cookies with oatmeal and dried cranberries and raisins can be stored in airtight container for upto 3 days at room temperature or 1 week in the refrigerator. Bake in the center of a 350F preheated oven for 20 to 22 minutes until the cookies are golden brown on the edges. Do not overbake because the cookies harden as it cools on the baking sheet for about 5 to 10 minutes. This recipe is adapted from the Flour cookbook and makes 24 cookies
I decided to go with a “cookies and cream” flavor this time around, and not because it’s my favorite (although is extremely delicious) but because I’ve only recently started to embrace the whole idea of crumbling Oroes over my desserts
So, I made these Cranberry Oatmeal Chocolate Chip cookies. For this occasion, I thought it was really important for me to create amazing cookies that people would just snatch up and that would also have some healthier, more substantial elements for those who would normally shy away from the regular cookie
Food & Passion... The Diary of a Food Enthusiast
While these cookies have plenty of sugar and fat, and are certainly not health food, I will say that they have about half the fat of the usual oatmealcookies because I substituted the pumpkin for half of it, so maybe you can feel just a tiny bit less guilty eating them