The other night some ladies from my church got together to make some centerpieces for a conference we were having. I wanted to make them a treat for helping out, so I headed to the computer for a recipe. I've had this oatmeal cookie recipe bookmarked for awhile, and decided to give it a go.
These cookies had great flavor, were moist, chock full of oats, and I loved the combination of cranberries and walnuts. Delicious!
from Joy of Baking
1 cup walnuts or pecans, toasted and chopped (optional)
3/4 cup unsalted butter, room temperature
1 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup all purpose flour
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
3 cups old-fashioned rolled oats
1 cup dried cranberries, cherries, raisins or chocolate chips (optional)
To toast nuts: Preheat oven to 350 degrees F and toast nuts for 8-10 minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.
Line 2 baking sheets with parchment paper.
In the bowl of your electric mixer, cream the butter and sugar until creamy and smooth (about 2-3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch thick. Bake the cookies for about 12 - 15 minutes at 350 degrees F, or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 20 - 24 large cookies