Oatmeal Cranberry Cookies |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 76 |
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I didn't have raisens on hand, but I had dried cranberries, walnuts and cinnamon chps, so decided to experiement Ingredients:
4 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
2 teaspoons kosher salt |
2 cups unsalted butter, softened |
2 cups sugar |
2 cups dark brown sugar, firmly packed |
4 large eggs |
4 teaspoons vanilla |
6 cups oats (not instant) |
2 cups dried cranberries, chopped |
1 2/3 cups cinnamon baking chips (10 oz) |
2 cups finely chopped walnuts |
Directions:
1. Preheat oven to 350°.
2. Whisk dry ingredients; set aside.
3. Combine wet ingredients with a hand mixer on low.
4. To cream, increase speed to high and beat until fluffy and the color lightens.
5. Stir the flour mixture into the creamed mixture until no flour is visible.
6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats,cranberries, cinnamon chips and walnuts; stir to incorporate.
7. Fill cookie scoop with dough.
8. (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.
9. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
10. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
11. Remove from oven; let cookies sit on baking sheet for 2 minutes before transfering to a wire rack to cool.
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