I had plans over the weekend. Plans that didn’t involve a blanket and a hot water bottle and a bunch of cruel bacteria. Plans that involved two kinds of cookies and maybe even a cheesecake. December is not the time to be pouring cough syrup over your plans.
However, as far as cookies go, better late than never. Here’s to more Monday night baking 🙂
Soft and chewy oatmeal cookies that have cranberries and chocolate for antioxidants and butter for sanity. The best laid plans 😀
A riff off these butterscotch and peanut butter cookies, this recipe is great for two reasons: the dough does not need to be chilled and it’s super flexible. Once you have the basic dough ready, you can pretty much add in anything that you’re craving. I see many versions in the near future.
But because it’s Christmas and my cupcake laden tree is up, I thought cranberries were necessary. And chocolate because, well, it’s not a festival without it.
Bake the cookies to your liking, browned and crusty, or pale and soft. I tried both versions and liked both, because apparently even a too-brown cookie is a good cookie. They aren’t as moist and squidgy as regular flour cookies, because oats absorb a lot of moisture. They do create that signature chewiness you know and love, and make an incredible change from the average Joe cookie. Not that ‘cookie’ and ‘average’ could ever be in the same sentence.
The thing is that you should be making these pretty soon because let’s not keep cookies waiting for longer than is considered polite. Happy baking!
What you’ll need:
3/4 cup (170 gms) butter, room temperature
1/2 cup caster sugar (or an equal mix of brown and white sugar for darker cookies)
1 tsp vanilla
1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups oats
1 cup dried cranberries
1/3 cup chocolate chips
What to do:
1. Mix the flour, baking powder, soda and salt in a bowl. Set aside. Preheat the oven to 175 C and grease a baking tray or line with a silicone mat. (I just bought my first!)
2. Cream the butter and sugar till fluffy. Add the egg and vanilla and beat till combined.
3. Fold the flour mixture into the butter mixture until just combined.
4. Fold in the oats gently. Then add the cranberries and chocolate chips. Get your hands in there and bring the dough together but do not overmix.
5. Roll the dough into golf-ball sized balls and place them 2-inches apart on the baking tray. Press down lightly to about 3/4 inch thickness. The cookies will spread but not a lot, so pressing them down is essential.
6. Bake for 12 to 15 minutes until lightly browned. Up to 20 minutes for crunchy cookies.