Tender Cranberry Raisin Oatmeal CookiesFrom peetabear 7 years ago
- 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter shopping list
- 1/4 cup (1 7/8 ounces) trans-fat-free vegetable shortening shopping list
- 1 3/4 cups (13 1/8 ounces) brown sugar shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground ginger shopping list
- 1/8 teaspoon ground allspice shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon (1/2 ounce) vanilla extract shopping list
- 1 tablespoon (1/2 ounce) spiced rum (optional) shopping list
- 2 large eggs shopping list
- 3 tablespoons (2 ounces) boiled cider (for great flavor; substitute maple syrup or dark corn syrup, if desired) shopping list
- 1 cup (4 ounces) dried cranberries, packed shopping list
- 1 cup (4 ounces) golden raisins shopping list
- 1 cup (4 ounces) chopped pecans or almonds shopping list
- 2 cups (8 1/2 ounces) King Arthur 100% Organic white whole wheat flour or Unbleached all-purpose flour shopping list
- 3 cups (11 ounces) old-fashioned rolled oats shopping list
How to make it
- Preheat your oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- In a large mixing bowl, combine the butter, shortening, sugar, baking powder, baking soda, spices, salt, vanilla, and rum, beating until smooth. Add the eggs one at a time, beating well after each addition; then add the boiled cider or syrup. Stir in the fruit and nuts, then the flour, beating gently until well combined. Add the oats last, making sure they’re thoroughly distributed throughout the bowl.
- Now, you can make these cookies three different sizes. A tablespoon cookie scoop will make traditional 2 ½" cookies. A heaped scoop of dough, using a tablespoon cookie scoop (3 tablespoons, about 2 ounces), will make 3 ¼" cookies. A muffin scoop (1/4 cup) will make big 4" cookies, suitable to wrap individually and sell at a bake sale. Drop balls of dough onto the prepared sheets, leaving about 2" between them. Bake the cookies until they’re just barely set on top–about 12 minutes for the small cookies, 13 to 14 minutes for the medium cookies, and 16 minutes for the large cookies. Remove them from the oven, and cool them on the baking sheets, or transfer them to a rack to cool.
- Yield: about 4 dozen small, 30 medium, or 2 dozen large cookies.
The Cookpeetabear Mid-hudson Valley, NY
The Rating4 people
Mmmmmm good Mmmmm good ...............yummy
hugs tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
Another high 5 for Peeta!
Deb~pinkpasta in Upstate loved it
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