Maple Cranberry Oatmeal Cookies |
|
 |
Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 6 |
|
these oatmeal cookies are crisp on the outside and soft on the inside...the addition of maple is not too extreme a change..just a sigh of contentment..adapted from Elinor Klivans...these are good with dried blueberries as well... Ingredients:
1 3/4 cups unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 teaspoons ground cinnamon |
1/2 cup unsalted butter, softened |
1 cup dark brown sugar, packed |
1/3 cup granulated sugar |
2 large eggs |
1/2 cup maple syrup |
2 teaspoons vanilla extract |
1 3/4 cups old-fashioned oatmeal |
1 1/2 cups dried cranberries |
Directions:
1. Position a rack in the middle of the oven -
2. Preheat the oven to 350*.
3. Line two baking sheets with parchment paper.
4. Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside.
5. In a large bowl, using an electric mixer on medium speed,beat the butter, brown sugar, and the granulated sugar until smoothly blended - about 1 minute -
6. Stop the mixer and scrape down sides of bowl as needed during mixing.
7. On low speed, add the eggs, maple syrup, and vanilla and mix until blended - about 1 minute.
8. Mix in the flour mixture to incorporate it.
9. Mix it in the oatmeal, then the cranberries.
10. Using an ice cream scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 apart.
11. Bake the cookies, one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes.
12. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
13. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
|
|