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cranberry oatmeal cookies

Cranberry Oatmeal Cookies

cranberry oatmeal cookiesThe other day Mr. S. spotted lemon and cranberry cookies. There are few cookies I will buy from a grocery store but these did ‘look’ good and there were only 8 in the container.

Once we decided to add it to the grocery cart, our curiosity got the better of us and opened the container. Yep, these were chewy good and Mr. S. said I should recreate these. So, here goes…

Makes about 35 to 40 cookies
1 1/3 cups dried cranberries
1 1/2 cups flour
2 1/2 cups  rolled oats (old-fashioned oats)
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup butter, room temperature
1 cup packed brown sugar
1/2 cup white sugar
zest of one lemon
1 to 2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon vanilla extract

Preheat oven to 350f (180c).

Grease cookie sheets or line with parchment paper (silpat also works well). In a bowl, mix the flour, baking soda, salt, and cinnamon; stir in the oats. In another bowl use an electric mixer to beat butter and sugars until light and fluffy. Beat in eggs then add honey, lemon zest, lemon juice, vanilla and beat until blended.  Add flour mixture in two additions, beating until well combined. Stir in the cranberries.

cranberry oatmeal cookie doughDrop dough by the heaping tablespoonful about 2-inches apart onto the cookie sheets. Bake until the centers of the cookies are soft – about 9 to 11 minutes.  If you want a soft cookie, do not over-bake them.  Let cool on the sheets for 5 minutes and transfer to a wire rack to cool.

cranberry oatmeal cookies 2The Culinary Chase’s Note: Chewy goodness! Use dried cherries instead of cranberries and for added crunch throw in a handful of chopped pistachios.  Bake one cookie sheet at a time, unless you have a convection oven.  You can use old-fashioned or quick oats but not instant (full of sugar, salt and other flavorings).  Enjoy!

The post Cranberry Oatmeal Cookies appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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