Tuesday, October 1

Lacey's Cravin' Craisins Cookies!

As I was chit chatting with my friend Lacey I asked her, what kind of cookies should I make next? We bantered about what flavors she liked and what type of cookie could hold up and compliment them all. That conversation amounted to a test cookie which became the following recipe!

It is my standard oatmeal cookie, but with some super twists and turns. Instead of raisins we used craisins (dried cranberries) tossed in some dark chocolate morsels and added just a hint of orange extract. We both agreed its a warm homey cookie that is just perfect for this cooler fall weather, we hope you'll agree.

Lacey's Cravin Craisins Cookies
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

2 sticks of butter @ room temp.
1/2 cup of sugar
1 cup lightly packed brown sugar
2 eggs
1/2 teaspoon vanilla

1/2 teaspoon orange extract
2 cups quick cooking oats
1 cup dark chocolate chips
3/4-1 cup dried cranberries (Craisins)
Baking sheets, non-stick baking spray or parchment paper, hand or electric mixer, mixing bowls.

DirectionsIn a mixing bowl combine flour, salt, baking powder, and baking soda. Set aside. 

With an electric mixer beat the butter on medium speed until fluffy. Slowly add sugars until thoroughly combined. Next add vanilla and orange extract. Add eggs one at a time letting each egg incorporate. Add the flour in three parts.

Now you can stir in your oats, dark chocolate chips, and dried cranberries! *Note: I listed 3/4-1 cup of dried cranberries based on just how cranberry you want your cookies*  I like to roll these into 1 -1 1/2 inch balls. Cookies should be at least 2 inches apart on your baking sheet.

Place baking sheet on middle oven rack and bake for 12-14 minutes. Cookies are done when the tops begin to get a golden brown color. (You may want to a do a test cookie first to check the timing on these as they are easy to over cook and dry out.)

Once baked place on a cooling rack.   
Yield:36 Calories per serving: calories

Closing remarks

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