Tender Cranberry Raisin Oatmeal Cookies |
|
 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 1 |
|
this is a note from the baker....... They’re not aggressively spiced, so kids will like them; but feel free to double the amount of cinnamon, if you’re a fan. And what’s the rum doing in there, by the way? Read more ? Alcohol is a flavor carrier; even though you can’t taste it, it enhances the flavor of everything around I thought the information on the addition of the rum was interesting... the recipe and photo are courtesy of King Arthur Ingredients:
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter |
1/4 cup (1 7/8 ounces) trans-fat-free vegetable shortening |
1 3/4 cups (13 1/8 ounces) brown sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/8 teaspoon ground allspice |
1/2 teaspoon salt |
1 tablespoon (1/2 ounce) vanilla extract |
1 tablespoon (1/2 ounce) spiced rum (optional) |
2 large eggs |
3 tablespoons (2 ounces) boiled cider (for great flavor; substitute maple syrup or dark corn syrup, if desired) |
1 cup (4 ounces) dried cranberries, packed |
1 cup (4 ounces) golden raisins |
1 cup (4 ounces) chopped pecans or almonds |
2 cups (8 1/2 ounces) king arthur 100% organic white whole wheat flour or unbleached all-purpose flour |
3 cups (11 ounces) old-fashioned rolled oats |
Directions:
1. Preheat your oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
2. In a large mixing bowl, combine the butter, shortening, sugar, baking powder, baking soda, spices, salt, vanilla, and rum, beating until smooth. Add the eggs one at a time, beating well after each addition; then add the boiled cider or syrup. Stir in the fruit and nuts, then the flour, beating gently until well combined. Add the oats last, making sure they’re thoroughly distributed throughout the bowl.
3. Now, you can make these cookies three different sizes. A tablespoon cookie scoop will make traditional 2 1/2 cookies. A heaped scoop of dough, using a tablespoon cookie scoop (3 tablespoons, about 2 ounces), will make 3 1/4 cookies. A muffin scoop (1/4 cup) will make big 4 cookies, suitable to wrap individually and sell at a bake sale. Drop balls of dough onto the prepared sheets, leaving about 2 between them. Bake the cookies until they’re just barely set on top–about 12 minutes for the small cookies, 13 to 14 minutes for the medium cookies, and 16 minutes for the large cookies. Remove them from the oven, and cool them on the baking sheets, or transfer them to a rack to cool.
4. Yield: about 4 dozen small, 30 medium, or 2 dozen large cookies.
|
|