Fleur de Lis

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Sunday, January 6, 2013

Saucer Size Oatmeal Cookie



When you're ready to bake cookies...and I mean REALLY ready to bake cookies, give this recipe a try. Instead of that sissy, 1 tsp. scoop that you normally use, plan on using your 1/4 CUP measuring cup to put these on the baking sheet.

1 1/4 cup all purpose flour
1/2 t. baking powder
1/4 t. baking soda
3 cups old fashioned oatmeal
2 large eggs
3/4 t. salt
1 t. vanilla
1 3/4 sticks unsalted butter, melted
2 T. vegetable oil
1 cup granulated sugar
1 cup packed light or dark brown sugar
1 cup dried cranberries
1 cup chocolate chips

Adjust oven racks to highest and lower-middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper.

Mix flour, baking powder, baking soda, and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix butter, oil, and sugars in a large bowl. Stir egg mixture into sugar mixture until smooth. Stir in flour mixture, then stir in cranberries and chocolate chips.

Using a 1 1/2 ounce (3 Tablespoon) spring action ice cream scoop (or a 1/4 cup measuring cup) scoop 6 dough balls on each of the cookie sheets. Bake until golden brown, 16 - 18 minutes, switching positions of sheets and turning them around after 12 minutes. Use a metal spatula to transfer cookies to a wire rack to cool. Repeat with remaining dough.

From Perfect Recipes for Having People Over


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