Okay so if you’re more accustomed to chocolate chip and sugar cookies, you may be looking at the name and thinking, “Oatmeal-cranberry? Um… ew?” But DO NOT let the name throw you off and let me assure you that these cookies are going to blow your mind. And I guess you can pass by and say it’s somewhat healthy? It does have dried fruit, nuts and oatmeal.
This week I’ve been baking like a mania. My apartment literally looks like a bakery. I’ve got cake in the fridge, poundcake on the counter and cookies comin’ out of the oven. Not to worry, none of it is going to waste. I visit my grandmother every weekend, along with some other family members, and I always bring my yummy goodies with me. There’s always enough to go around and it’s amazing at how fast it all goes! The best part is that everyone is a total foodie. I guess you can say they’re like my recipe testers. They’ll tell me what’s good and if they feel like something isn’t quite right.
So I’ve been having dessert everyday of the week… Guilty? Maybe just a bit. But hey! Gotta deserve some sweets after constant baking right? Well… maybe I’m making excuses for myself but I can’t help it with my massive sweet tooth!
Aside from baking, I recently took a 2 day trip to Shenzhen and of course that meant food hunting! (So… I’m out of the kitchen baking but… everything I do still seems to be related to food… hmmm…. ) Right below the hotel was an avenue of restaurants. There were so many it was so hard to choose where I wanted to eat. When you walk down the avenue you think that’s all the restaurants but then walk into the mall and there are a bunch more. For lunch we settled for a cafe type restaurant and the food was amazing! You can find the pictures of them (and hopefully not drool when looking) on my Instagram page. There was also this iced tea shop which had a huge line from day to night. Not kidding. So that was definitely a sign that I must try it. And it was definitely not a scam. Their fruit tea is just amazing and I wished they would open one back in HK. And guess what? They are! (I may or may not have some psychic powers.) I saw an advertisement on Facebook and I couldn’t believe it.
Okay back to the cookies! These are jam packed with goodies. I got this recipe from a cook book, Classic Southern Desserts, I recently bought at a book fair and tweaked a few things to suit how many cookies I wanted to bake (about 2 dozen) and what ingredients I could get my hands on. These are cookies for anytime of the year but I do feel like they have a holiday vibe to it. You know, cranberries and pecans. To me their kinda like Thanksgiving associated foods. But they are still perfect all year around!
I’ve got to warn you that when you first take them out of the oven they’ll be really soft and yyou may think they’re not cooked through yet. But trust me, go with your instinct and once you see them go golden brown take them out of the oven. Like other cookies, they’ll continue to firm up when cooling. As for the chocolate coating, that’s just something extra to jazz it out a bit. If you really aren’t bothered feel free to leave the cookies as if. It’s delicious no mater what.
One last thing before you get baking. The quantity for eggs is not a typo. Yes, it does say half an egg. Check out the notes section at the end to fully understand how to get half an egg.
Now have fun making these!
- 112g Unsalted Butter, softened
- 1/2 cup firmly packed Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1/2 Large Egg
- 1/2 tbsp Vanilla Extract
- 1 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Sweetened Dried Cranberries
- 1 cup Pecans, toasted and chopped
- 3/4 cup uncooked Quick Cooking Oats
- 2oz Milk Chocolate
- 3 tbsp Milk
- 1 tbsp Unsalted Butter
- Preheat the oven to 176 degrees Celcius.
- Beat butter till creamy on medium speed and gradually add sugars. Add egg, vanilla and beat till well combined.
- Combine flour, baking powder, baking soda and salt and mix till combined. Slowly add the dry ingredients to the butter mixture, mixing until blended.
- Stir in cranberries, pecans and oats.
- Place heaped tablespoonfuls of dough on a lined baking sheet about 2 inches apart from each other.
- Baking for 9 – 11 minutes or until lightly browned. Let cool on baking sheet for about 2 minutes and transfer to a wired rack to cool completely.
- Microwave the milk and butter together and pour over chocolate. Let stand for about 1 minute and stir to combine.
- Dip half of each cooking into the melted chocolate, tap off the excess and place on wired rack to allow any more excess to drip off.
- To get half an egg, crack the egg in a bowl and whisk it as if making scrambled eggs. Then pour half of it into the butter mixture when baking. To be more accurate, weigh the egg and pour half the weight out.