Ingredients: |
Ingredients: # 6 3/4 ounces all-purpose flour (1 1/2 c.)
# 1 teaspoon baking soda
# 1/2 teaspoon salt
# 1/2 teaspoon ground cinnamon
# 2 1/2 cups old fashioned oats
# 8 ounces unsalted butter, slightly softened
# 1 cup packed light brown sugar
# 1/2 cup granulated sugar
# 2 large eggs, beaten lightly
# 1 tablespoon honey
# 2 teaspoons pure vanilla extract
# 6 ounces dried cranberries (1 1/3 c.)
# 5 ounces chopped pecans (about 1 c.)
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Directions: |
Directions: 1. 1 Oven to 350 degrees F.
2. 2 (if baking right away).
3. 3 Line sheet pans with parchment.
4. 4 Mix the dry ingredients together, then stir in the oats.
5. 5 Set aside.
6. 6 Beat the butter and both sugars together until light and fluffy.
7. 7 Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
8. 8 Add the flour mixture in two additions, beating each until well combined.
9. 9 Stir in the cranberries and pecans.
10. 10 At this point, you can either bake, or freeze.
11. 11 To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
12. 12 Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
13. 13 To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
14. 14 Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
15. 15 Let cool on the pan for 5 minutes, then transfer to a rack to cool. |
This recipe for Chewy Cranberry Oatmeal Cookie is from