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Cranberry Oatmeal Cookies: Submitted by: | Date Added: 13 Sep 2011
Listed in: Sweets / Cookies & Brownies

¾ cup unsalted butter softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg room temperature
1 Tablespoon light corn syrup
1 teaspoon vanilla extract
6 ¾ ounces unbleached all-purpose flour (1.5 cups)
1 ounce cake flour (0.25 cup)
1 teaspoon baking soda
½ teaspoon table salt
½ cup sweetened dried cranberries
½ cup rolled oats, old fashioned
½ cup pecan pieces lightly toasted
½ cup sweetened coconut flakes lightly toasted
3 ½ ounces white chocolate coarsely chopped

Cooking Instructions

1) Position two racks near the center of the oven and heat the oven to 325°F. Line three baking sheets with parchment.

2) In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the bowl. Add the egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the all-purpose flour on low speed until thoroughly combined, 30 seconds to 1 minute. Scrape the bowl. Briefly mix in the remaining half of the all-purpose flour. Sprinkle the cake flour, baking soda, and salt in the bowl and beat on low speed until well blended, 30 seconds to 1 minute. With a wooden spoon, or a rubber spatula, stir in the cranberries, oats, pecans, coconut, and white chocolate.

3) Using your fingertips, shape 2-ounce pieces of dough (about a scant ¼ cup) into 20-inch diameter disks that are ½ inch thick. Space them at least 2 inches apart on the parchment-lined sheets. Bake until the cookies edges and bottoms are golden and the centers feel dry on the surface but soft inside, 15 to 16 minutes. When baking two pans of cookies at once, switch the position of the pans halfway through for even browning. Let the cookies cool on th baking sheets for at least 1 minute before transferring them to a wire rack to cool completely. These cookies will keep for 3 or days at room temperature of for several weeks in the freezer.

The Best of Fine Cooking Cookies December 2008

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