Kamis, 29 Agustus 2019
These Oatmeal Cranberry Pecan Cookies have a chewy, damp consistency and area unit filled with a mixture of favorites: meal, chocolate, pecans, and cranberries. good for vacation baking!
The holidays have crept abreast of North American nation. Well, perhaps simply ME. I’ve seen vacation recipes on Pinterest since July. Here’s a tasty instruction for a few Oatmeal Cranberry Pecan Cookies.. some chocolate returned there too!
This instruction should be attributed to my 2 fellow partners in crime tonight WHO each appreciate oatmeal-based cookies the maximum amount as I do. Next time, we tend to set up on enjoying these with a mug of decadent dark potable. For now, some hot tea can do. Dec however, anyways.
INGREDIENTS
- ¼ cup unsalted butter
- 6 tablespoons neutral flavored oil (canola, melted coconut, etc.)
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup plus 2 tablespoons brown sugar
- 1 large egg
- 2 cups old fashioned oats + ¼ cup hot water
- 1 cup all purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup each: dried cranberries, chopped pecans, chocolate chips
INSTRUCTIONS
- Preheat the oven to 350.
- In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.
- In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.
- Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins).
- Refrigerate dough for at least 10 minutes.
- Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden.
- Let the cookies cool fully before removing them from the baking sheet.
Recipe From : Uproot Kitchen