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A nice, chewy oatmeal
cookie...
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1¾ cups |
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unbleached
all-purpose flour |
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½ tsp |
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baking soda |
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½ tsp |
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salt |
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2 tsp |
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ground
cinnamon |
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½ cup |
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(1 stick)
unsalted butter, at room temperature |
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1 cup |
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packed dark
or light brown sugar |
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1/3 cup |
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granulated
sugar |
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2 large |
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eggs |
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½ cup |
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pure maple
syrup |
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2 tsp |
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vanilla
extract |
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1¾ cups |
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old
fashioned oatmeal (not quick cooking) |
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1½ cups |
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dried
cranberries |
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Sugar in the
Raw, or coarse sugar, optional |
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1 |
Position a rack in
the middle of the oven. Preheat oven to 350°F. Line two
baking sheets with parchment paper. |
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2 |
In a medium bowl,
whisk together flour, baking soda, salt and cinnamon.
Set aside. |
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3 |
In a large bowl,
beat butter, brown sugar, and granulated sugar with an
electric mixer until smoothly blended- about 1 minute.
On low speed, add eggs, maple syrup, and vanilla; mix
until blended. Mix in dry ingredients until moist. Mix
in oats and cranberries until well combined. |
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4 |
Using ice cream
scoop or ¼ cup measuring cup, scoop onto prepared
sheets, spacing at least 2 inches apart (they spread).
Sprinkle coarse sugar on top of each cookie, if desired. |
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5 |
Bake cookies one
sheet at a time until the tops feel firm and the bottoms
are lightly browned- 15-18 minutes. |
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6 |
Cool cookies on
baking sheet for about 10 minutes; transfer to wire rack
until completely cooled. |
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Yield: 2 dozen medium-
sized cookies or about 15 large |
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Cooking Tips |
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*Add 1/2 tsp. maple
flavoring if you would like more of a maple flavor. |
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**Add 1 cup of chopped
walnuts if you wish. |
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Recipe Source |
| Big Fat
Cookies |
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