Holiday Cookie Countdown: Week 3
November 19| posted in - desserts, holiday cookie, holidays
We hope that everyone is having a great week, and that you’re getting ready for Thanksgiving next week. Our holiday cookie for this week is a delicious and very tasty Giant Cranberry Oatmeal Cookies. This cookie has a mix of cranberries, coconut, pecans and white chocolate, how good does that sound! Purchase some really nice holiday cookie tins to put these in and you will have the perfect Christmas gift! These will also be great for Thanksgiving. For the recipe
Makes 16-18 chewy big cookies
Ingredients
* 6 oz. (3/4 cup) unsalted butter, softened at room temperature
* 1/2 cup granulated sugar
* 1/2 cup packed light brown sugar
* 1 large egg, at room temperature
* 1 Tbs. light corn syrup
* 1 tsp. pure vanilla extract
* 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
* 1 oz. (1/4 cup) cake flour
* 1 tsp. baking soda
* 1/2 tsp. table salt
* 1/2 cup sweetened dried cranberries
* 1/2 cup rolled oats (old-fashioned, not quick-cooking)
* 1/2 cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
* 1/2 cup sweetened coconut flakes, lightly toasted
* 3-1/2 oz. good-quality white chocolate, coarsely chopped
*** Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
*** Tip: You may want to add a little more cranberries, nuts, and coconut than the recipe calls for.
Preparation
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, 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 into 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-oz. pieces of dough (about a scant 1/4 cup) into 2-inch-diameter disks that are 1/2 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 still soft inside, 15 to 16 minutes. When baking two pans of cookies at once, switch the position of the pans after 8 minutes for even browning. Let the cookies cool on the baking sheets for at least 1 minute before transferring them to a wire rack to cool completely. These cookies will keep for three or four days at room temperature or for several weeks in the freezer.
Do you have a cookie recipe that you would like to share with our readers and add to the Holiday Cookie Countdown? We would love to feature it. You can share your recipe and image with us by . In the subject of your message please put Holiday Cookie Countdown.
Source: Fine Cooking
Enjoy!
celebrate life in style…
