Wednesday, December 23, 2020

What I'm Cooking

I narrowed down the cookies I made this year to just two family favorites. Then I decided to add one new one. 

They were very good. But, they are a soft cookie. Personally, I prefer a crisp cookie. Still the flavor is very good. I will probably make them again, but I think I'll just bake them a bit longer to see if they won't crisp up some.

Also, there were several steps in the making. Have you ever tried to chop fresh cranberries? Those little suckers roll all over the place. I had a mess going on, so gave up. They are not really chopped, but more like halved. Then I also had to chop the pecans since I buy them in bulk at Sam's. That's not too hard. I put them in a ziplock and whack them with my meat tenderizer. Just another step. Anyway, here they are:
Oh, I forgot to mention that they also have white chocolate chips. In the picture that came with the recipe, they were flatter and looked crisper. So that's why I'm going to try cooking them a little longer next time. Still so good.

Cranberry Pecan Oatmeal Cookies 

1 cup butter, softened
1 cup brown sugar (firmly packed)
1/2 cup sugar
2 eggs
1 t. vanilla
1  1/2 cups flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 cups uncooked oats
1 cup fresh cranberries (chopped in to small pieces--or halved like I did)
1 cup chopped pecans
1 cup white chocolate chips

Preheat oven to 350. In a large mixing bowl, cream butter and sugars until creamy. Mix in eggs and vanilla. In a separate bowl, whisk flour, baking soda, cinnamon and salt. Add flour  to butter mixture and blend well. Stir in oatmeal then gently stir in cranberries, pecans and white chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheets. Bake 10-12 minutes. Place on rack to cool.

Did you make any new recipes this holiday season?

1 comment:

  1. These look great ...I am going to write down this recipe, as my daughter has been asking me for a soft cookie recipe!


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