Sunday, December 11, 2016

Pecan Cranberry Oatmeal Cookies

   The traditional oatmeal cookies gets a festive makeover with the addition of Pecan and Cranberries!! If you like thick, chewy, delicious oatmeal cookies, then this recipe is for you!;)  And a perfect treat for holidays!!

  My #foodiemonday #bloghop #cookie entry for this Monday..
Ingredients:
3/4 cup All-purpose flour
1/2 tsp Baking soda
1/2 tsp Cinnamon powder
1/4 tsp Sea salt
1/2 cup Butter (room temperature)
1/2 cup Light brown sugar (packed)
2 Tbsp Granulated sugar
1 large Egg (room temperature)
1 tsp Vanilla
1 cups Rolled oats
1/2 cup Dried cranberries
1/2 cup Chopped pecans
Method:
* In a medium bowl, whisk flour, cinnamon powder, baking soda, and salt. Set aside.
* In the another mixing bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
* Add egg and beat on high for 1 minute.
 
* Add vanilla.
* Turn mixer to low and add flour mixture, mix until combined.
* Add oats, cranberries, and pecans.
 
* Mix until just combined.
 
* Chill dough in the fridge for at least an hour.
* Preheat oven to 350F and line a baking sheet with parchment or a Silpat sheet.
* Using a small cookie scoop, place cookies on baking sheet 2" apart. I did 11 cookies per sheet. Press cookies down slightly if desired (I didn't).
* Bake for 10mins or until edges are lightly browned but center is still soft and unset.
* Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.
* Enjoy them anytime.

Notes:
--If you prefer your cookies to be less puffy, just press down on the tops a bit before putting them into the oven.  
-- You can add your choice of dry-fruits in this recipe too, just like almonds, raisins, chocolate chips or any other..