Ingredients:
- 8 ounces tablespoons (2 sticks) butter, softened
- 3/4 cup white sugar
- 3/4 cup light brown sugar, packed
- 2 eggs
- 3 tablespoons maple syrup or honey
- 2 tablespoons vanilla extract
- 2 cups (240 grams) fall purpose flour
- 1 teasapoon. baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon. salt
- 1 teaspoon cinnamon
- 3 cups cooking oats (quick-cooking or old-fashioned)
- 2 cups Craisins (or use 1 cup craisins, 1 cup raisins)
- 1 cup (113g) chopped pecans, walnuts, or almonds (optional)
- 1 cup mini chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F. Lightly grease (or line with parchment or Silat mats) two baking sheets.
- In stand mixer bowl, combine the butter, vanilla, and sugar until creamed.
- Add the eggs one at a time, beating well after each addition; then add in the syrup.
- Sift together the baking powder, baking soda, cinnamon, and salt, and flour.
- Add mix in half of the flour mixture into the batter, then mix in the rest.
- Stir in the oats.
- Stir in the craisins (and nuts or chips if using).
- Use a large cookie scoop, and place scoops 2" apart in prepared pan.
- Bake the cookies until they're just barely set on top, about 10 - 12 minutes depending on size.
- Remove the cookies from the oven, and cool them on the baking sheets for a few minutes. (They will cook more on the pan.)
- Transfer cookies to a rack to finish cooling.
Carole's Notes:
Ok, I liked these cookies. They had a bit of a butterscotch flavor to me, and are soft and chewy. My batch spread a bit - I updated the recipe to use 2 cups of flour so the next time the cookies would be a bit thicker.The recipe is lightly adapted from https://www.penzeys.com/shop/recipes/oatmeal-craisin-cookies/ and https://www.kingarthurbaking.com/recipes/tender-cranberry-raisin-oatmeal-cookies-recipe
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