adapted from Big fat cookies by Elinor Klivans
makes about 20 cookies
1 cup all purpose flour
3/4 cup white whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/2 cup butter, at room temperature
1 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
1/2 cup grade b maple syrup
2 tsp vanilla extract
1 3/4 cups steel cut oats
1 cup dried cranberries
2 cups white chocolate chips
Preheat oven to 350 F
Prepare baking sheets by lining with silpats or parchment paper. Set aside.
Whisk together flours, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat together butter, brown sugar and granulated sugar at medium speed until well incorporated. On low speed, add eggs, maple syrup and vanilla. Blend for an additional one minute, or until well mixed. Add flour and mix to incorporate. Add oatmeal, cranberries, and white chocolate chips, stirring until well distributed into the batter.
Using a spoon or ice cream scoop, place 3 tablespoon mounds of dough approximately 2 inches apart on prepared baking sheet. Bake cookies 1 sheet
at a time for approximately 18-20 minutes. Cookies are done when edges are browned and tops are firm.
Place pan of cookies onto a wire rack to cool for 5 minutes. Then, using a large spatula, transfer cookies directly to the rack to finish cooling.
Store cookies in an airtight container for up to one week.
1 comment:
This is the best oatmeal cookie recipe I've had yet. I can't put my finger on what separates this one from the rest, but the ingredients are the perfect combination for a great tasting cookie.
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