My wife is the baker in the family, the meticulous who follows the instructions of the T, who neither looks at nor nuzzles ingredients before something is done. I, on the other hand, am the one who gets on my nerves and goes belly-up, which is why I was junk while baking.
But that has changed a bit, and to 23.582. I owe my wife time in my life. She has brought patience and confidence in the process. She's the one who convinced me when she stirs chopped onions in the pan, I can just fry it and not push it around with a spatula like a manicette.
Cookies are baking now.
The first time she made cranberry oatmeal chocolates, I was blown away ̵
Cranberry Oatmeal Chocolate Chips Cookies
This recipe contains Ocean Spray, with one important difference. Your recipe plans to place round teaspoons of cookie dough on the baking sheet and bake for 10-12 minutes. The few times we did that, they came out almost burned out (and yes, our oven temperature is calibrated). Therefore, we recommend doing this with rounded tablespoons and bake closer to 10 minutes.
- 2/3 cup butter
- 2.3 cup brown sugar
- 2 large eggs
- 1 1/2 cups of old-fashioned rolled oats
- 1 1/2 cup all-purpose flour
- 1 tsp. Baking powder
- 1/2 tsp. Salt
- 1 pack (6 ounces) of dried cranberries
- 2/3 cup of white or half-sweet pieces of chocolate
Preheat oven to 375 degrees Fahrenheit. In a blender or with an electric hand mixer butter and sugar in a bowl until frothy. Add eggs, mix well. Mix oatmeal, flour, baking soda and salt in a separate bowl, then slowly add the butter mixture and mix well. Add dried cranberries and chocolate pieces. Use a tablespoon to make dough into balls and drop it onto unsweetened baking sheet. Bake for about 10 minutes or until golden brown, and chill on the grid before serving.