Monday, December 18, 2006

Oatmeal Cranberry Cookies

I haven't made cookies in a while. Last week I had a really good, soft lemon cookie with icing on it (mmm... cookie...) and afterwards I had a hankering for cookies. I found a recipe for oatmeal cranberry cookies which fit my criteria (five star rating and I had all the ingredients in my kitchen already). These were pretty good. Not the best cookie I have ever had but pretty good.

I've come to realize that it's hard to make an excellent cookie. I mean like a knock-your-socks-off cookie. I've made some dinners and cakes that my husband and I felt were better than what we could get at a restaurant, but I've never made a cookie that made me feel that way. If anyone has a recipe like that, please share it with me!

1 comment:

Rochella said...

hi ruth, i don't know if this cookie will 'knock your socks off' but it's definitely a keeper. i've made it over a dozen times, i give bags of it away at Christmas with attendings/secretaries trying to stretch 5 cookies over weeks because they love them so much, and i've had people actually tell me it's the best cookie they've ever had. it's tasty enough to give away but simple enough to make at home for a midnight snack straight out of the oven:

From the Best Recipe Cookbook:
Chocolate Chip Oatmeal Cookies

1 1/2 c all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 sticks unsalted butter,softened
1 c light brown sugar, packed
1 c granulated sugar (3/4 c if you want less sweet and less crispy--that's what I've always used)
2 large eggs
3 c rolled oats
1 1/2 c semi-sweet chocolate chips
parchment paper

1. Preheat oven to 350 degrees, line cookie sheets with parchment paper
2. Whisk flour, salt, baking powder. Set aside
3. Cream butter, add sugars and beat until fluffy. Beat eggs in one at a time
4. Sir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Sir in oats
5. Heap generous 2 tablespoons of dough into rough textured 2-inch balls and place on cookie sheet, leaving at least 2 inches between each ball (I end up doing 3x3 on each cookie sheet).
6. Bake until cookie edges turn golden brown (22-25 minutes). Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom. Slide cookies, STILL ON PARCHMENT, to cooling rack, and cool 30 minutes before peeling from parchment.

*I don't know how your oven is, but I know that for the electric oven my parents had, I ended up cooking them total of 18-20 minutes at 350 for the first half and then turning down to 345, and rotated/switched racks every 6 minutes because I was paranoid. In our new gas oven at the townhouse, I do a different variation which I can't remember off the top of my head, but our oven has hot spots and the cookies flatten more than i'd like to, so i've found that adding a 1/4 oats helps the batter keep it's shape under the heat
It helps to refrigerate the dough for 1-2 hours before spooning them out but not necessary.

I tell people to heat them up a few seconds in the microwave if they want--tastes even more yummy.

ps. i presume you won't blaspheme the recipe by trying it with margarine--(I recently tried that off of some advice--it was the first time I ever left a cookie unfinished :)