Tuesday, August 19, 2014

Cranberry Walnut Oatmeal Cookies

I found this recipe at Martha Stewart's site, and used it as a breakfast cookie.  You can change the add ins depending what it is you want to do with them.  They freeze well which is great to bake ahead.  I made about 5 batches to use for breakfast cookies for a grab & go for wedding guests the morning after our daughters wedding.  It worked out great as everyone was getting on the road.

Cranberry Walnut Oatmeal Cookies


2 c flour
1/2 tsp kosher salt
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 T vanilla
3 T milk
2 large eggs
2 sticks unsalted butter, softened
1 c packed light brown sugar
1/2 sugar
3 c oats
1 c dried cranberries ( can also make with dried blueberries or any dried fruit)
1 c walnut pieces

In a medium bowl, whisk together first 5 ingredients, set aside.

In a small bowl, whisk together vanilla, milk, eggs and set aside.

In the bowl of a mixer with paddle attachment cream together sugars and butter till light & fluffy.
Reduce speed, gradually add egg/milk mixture and beat well.  Add flour mixture and beat till just combined.  Remove from stand and fold in oats, cranberries, & nuts.  Place dough in refrigerator for at least 4 hours or overnight.

***To speed baking I scoop dough into balls and refrigerate, the baking goes quickly when you just have to place them on the cookie sheet.  I have also frozen the dough in scoops and baked from frozen, great for planning ahead.

Preheat oven to 350° bake on parchment lined cookie sheets for 14 min.  (depending on your oven check first batch)  Bake till golden but still soft in center.

Cool on wire rack then place in airtight container.  ***they freeze well after baked also

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