These cookies were inspired by my Trail Mix Cookies from a few years ago. Mix super soft butter with a wooden spoon or spatula - no mixer required! This stir-together cookie recipe comes together in a large bowl. Unsalted Butter: The butter will be partially melted in the recipe, so no need to let it come to room temperature first. Rolled Oats: Use old fashioned oats, not instant, in this recipe. White Sugar: White sugar helps the cookies spread so that they aren't too thick or dense. Various other nuts or seeds, like pecans and pumpkin seeds, would work as well.īrown Sugar: Brown sugar adds flavor and browning in these cookies and help keep the centers moist and chewy. Walnuts: These cookies have toasted walnut pieces. Ingredients at a Glanceĭried Cranberries: Personally, I think dried cranberries are far superior to raisins - adding both sweet and tart flavors to the cookies.ĭark Chocolate Chunks or Chips: Bits of chopped chocolate created melty puddles throughout, but you may opt for chocolate chips instead. The bits of walnut add crunch while the oats and plump cranberries keep the centers soft and perfectly chewy. They will spread and develop a crispy crust around the edges while the middle stays moist and chewy for days! Instead of a thick cookie that bakes like a brick, be sure to flatten these big boys before hitting the oven. Using a base for classic oatmeal raisin cookies, the add-in combinations are endless! Texture of Oatmeal Craisin Cookies If you're keen, a double-scoop of cookie dough makes 8 giant cookies that are both crisp on the outside and chewy in the middle.īoth brown and white sugars play together perfectly to create a cookie that spreads just enough while still laden with butterscotch notes. These cranberry oatmeal cookies are packed full of flavor and texture.
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