Wednesday, February 1, 2012

Cranberry Oatmeal Chocolate Chip Cookies

Well, I have been busy busy busy, but not blogging about any of it!  I have taken pictures along the way, to which my daughter rolls her eyes, and can't believe we have to stop everything so Mom can focus the camera...  Maybe I should start with last night, and work my way backward...  ;)  Last week Bon Appetite magazine came in the mailbox, and as usual, was read cover to cover with promptness.  I love the magazine, and chose several recipes to try this last night I made cherry oatmeal moon pies, without the cherries.  And without the "moon," come to think of it.  The cookies are ridiculously decadent, and dried cherries are ridiculously expensive, so I substituted dried cranberries, left out the marshmallow cream sandwich part, and in general just changed that recipe right up along the way...  I think we got the main point of the taste though - they were delicious, and will definitely make an appearance at our house again!  
Cranberry oatmeal chocolate chip cookies, modified from Bon Appetite's chocolate-oatmeal   moon pies:
1 1/4 cups unbleached all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 1/4 cups old-fashioned oats
1 cup dried cranberries
1/2 cup pecans, chopped
1/2 cup mini semisweet chocolate chips
3/4 cup unsalted butter, room temp.
1 1/2 cups packed brown sugar
1 large egg
1 tsp. vanilla
 Sift together the flour, baking powder, soda & salt, then in a separate bowl combine the oats, cranberries, chocolate chips and pecans.

 Beat together the butter, brown sugar, egg & vanilla, then gradually add flour ingredients.  With mixer on low, mix in the oat mixture just until combined.  Roll batter into about one inch balls, and flatten slightly with your fingers onto parchment paper.  The recipe made 36 cookies, so I filled two cookie sheets to bake, and one to freeze.  Bake at 350, for about 18 minutes, rotating pans halfway.  

Once the cookies are cool, the optional chocolate drizzle recipe is simply 1/2 cup semisweet chocolate and 1 T honey, mixed with 1/2 cup heavy cream that has been heated on the stove. This drizzle doesn't thicken up very much, so I drizzled the cookies and then put them in the fridge for about 30 minutes to harden the chocolate a little.

No comments:

Post a Comment