When you have so many ingredients in one cookie, it would be prudent to call it something like The Ultimate Oatmeal Cookie or another such three-worded title. But these cookies are so good and each ingredient plays such a critical role in the greater whole, that I feel like the title should describe this cookie exactly. I made up this cookie on accident when I was cleaning the pantry and had a few almost-empty bags of things. It was so good that I have made them again, on purpose. And in case you too want to make them, here is the recipe.
Preheat oven to 350 degrees F (175 C).
In a large bowl, cream together:
1/2 cup butter
2/3 cup DARK brown sugar (or add a teaspoon of molasses to regular sugar)
1 egg
1 teaspoon vanilla extract
In a separate bowl, mix the dry ingredients together:
3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
Add the dry ingredients to the wet ones, being careful not to overmix. Then add the following:
1 1/2 cups rolled oats
3/4 cups cranberries
3/4 cups white chocolate chips
1/2 cup shredded coconut
Roll tablespoon sized balls on a cookie sheet and bake for 15 minutes, or until the edges are just getting brown. These cookies are dense and chewy and taste best when they are not overbaked. Makes 2 dozen smallish cookies. Double the recipe if you have kids or a hungry husband.
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