crunchy outside, chewy inside, full of flavour and texture
These cookies were a perfect snack yesterday after a few hours of snow shoeing!
I adapted this recipe from Canadian Foodnetwork host Anna Olson's oatmeal raisin cookies.
What you need:
- 1 1/2 cup dry oatmeal
- 1/2 cup APF, 1/2 cup whole wheat flour
- 1 pinch salt
- 1 tablespoon molasses
- 1 tbsp vanilla extract
- 3/4 cup brown sugar
- 1 large egg
- 3/5 cup unsalted butter, room temp (I know 3/5 sounds funny...see how to measure easily in random tips below)
- 1/2 tsp baking powder
- 2 pinches cinnamon
- 1 pinch nutmeg
- 1/2 cup fudge bits (I used PC mini fudge melts) or chocolate chips
- 1/2 cup dried cranberries
What to do:
- Preheat oven to 375°.
- Spread oatmeal onto a cookie sheet and toast lightly in the oven - this should only take a few minutes so keep a close eye on it to avoid burning.
- Cream together butter and brown sugar until smooth, then add the egg, vanilla and molasses.
- In a separate bowl, mix flour, cinnamon, nutmeg, baking powder and salt together.
- Add dry ingredients to butter mixture, mix with a wooden spoon until incorporated.
- Add toasted oatmeal and mix. Do not over stir, it will make the cookies tough.
- Add cranberries and fudge bits. You can add more of either if desired.
- Spoon cookie dough onto buttered baking sheet - you may have to gently pack them a little if they seem crumbly.
- Bake for about 8-12 minutes, depending on oven and how big you made the cookies. The cookies will be slightly soft to touch at the centre but golden brown on the outsides when they are done.
- Transfer to a cooling rack! Enjoy!
- To get 3/5 cup butter easily: grab a stick of butter with the package still on (the package will indicate 1 cup measurement) - eyeball and score with a knife to divide it into 5, open the package and cut away 3/5 of your 1 cup.