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| Cranberry-Nut Oatmeal Cookies |
"I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long."
Ingredients :
- 1 cup unsalted butter at room temperature
- 1 1/2 cups light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup dried cranberries
- 1/2 cup chopped toasted pecans
Instructions :
| Prep : 15M | Cook : 36M | Ready in : 1H |
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- Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
- Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
- In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
- Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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