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  • Written by Madelaine Bullwinkel

OATMEAL COOKIES WITH DRIED CRANBERRIES

 

Ingredients for 4 dozen cookies:

2-1/2 cups rolled oats

¾ cup unsalted butter (6 ounces)

¾ cup brown sugar

½ cup sugar

2 large eggs

1 teaspoon vanilla extract or paste

2 cups whole wheat or white flour

2 teaspoons baking powder

1 teaspoon sea salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground coriander

1-1/2 cups dried cranberries

 

Directions:

  • Preheat the oven to 350 degrees. Spread the oats on a sheet cake pan and toast for 15 minutes stirring several times to expose both sides of the flakes. Remove and let cool.

  • Sift together the flour, baking powder and seasonings. Set aside.

  • Beat butter with sugars until fluffy. Work in the eggs, one at a time, and then the vanilla. Stir in the dry ingredients ½ cup at a time. When the batter is well blended, fold in the oats and cranberries

  • Butter or line the sheet pan with parchment or Silpat non-stick liner. Scoop out generous tablespoons of dough and flatten them gently with a fork on the sheet. Bake for 15 minutes, until lightly browned.


  • Written by Madelaine Bullwinkel

Crispy Oatmeal Cookies with Dried Cherries


CRISPY OATMEAL COOKIES WITH DRIED CHERRIES

 

Ingredients:

2-1/2 cups rolled oats

¾ cup unsalted butter (6 ounces)

¾ cup brown sugar

½ cup sugar

2 large eggs

1 teaspoon vanilla extract or paste

2 cups whole wheat or white flour

2 teaspoons baking powder

1 teaspoon sea salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground coriander

1-1/2 cups dried cherries

 

Directions:

  • Preheat the oven to 350 degrees.  Spread the oats on a sheet cake pan and toast for 15 minutes stirring several times to expose both sides of the flakes.  Remove and let cool.
  • Sift together the flour, baking powder and seasonings.  Set aside.
  • Beat butter with sugars until fluffy.  Work in the eggs, one at a time, and then the vanilla.  Stir in the dry ingredients ½ cup at a time.  When the batter is well blended, fold in the oats and cherries.
  • Butter or line the sheet pan with parchment or Silpat non-stick liner.   Scoop out generous tablespoons of dough and flatten them gently with a fork on the sheet.  Bake for 15 minutes, until lightly browned.

Yield: 5 dozen 2” cookies; 3 dozen 3-1/2” cookies

  • Written by Madelaine Bullwinkel

Lemon Rosemary Cookies

LEMON ROSEMARY COOKIES

 

 

Ingredients:

 

1 cup unbleached flour

1/3 cup sugar

1/4 teaspoon salt

2 teaspoons fresh rosemary snipped in 1/4" pieces

Grated zest from one lemon

1 stick cold unsalted butter

1 large egg

1 teaspoon lemon extract

 

Directions:

 

Combine the flour, sugar, salt, rosemary, and lemon zest in the work bowl of a food processor.  Process for 30 seconds.

 

Quarter the butter lengthwise then across into 8 pieces.  Sprinkle over the dry ingredients and pulse until the mixture is the texture of coarse sand.

 

Beat together the egg and extract.  Pour that over the dough and process until the mixture just begins to ball.

 

Transfer the dough to a bowl and chill for at least one hour.

 

Preheat the oven to 375 degrees.

 

Scoop out 1 tablespoon of dough, roll quickly into a ball, and flatten on a prepared cookie sheet.  Touch each cookie once with the tines of a fork dipped in sugar.

 

Bake the cookies for 12 minutes or until they brown lightly around the edge.

 

Cool on a wire rack.

 

 

Yield:  2 dozen cookies