This is how the story goes:
My buddy A was kind enough to help me out. When I asked him if I could bring something back from San Francisco, he said “Just make me cranberry oatmeal cookies!”
At first, I was hesitant since I have never made cranberry oatmeal cookies in my life, but I obliged. It’s the least I could do.
While I did have time to assemble the batter, I didn’t get a chance to bake them immediately. I covered it in plastic and let it sit in the fridge for about 2 days. This is a trick I learned from Jacques Torres’ Chocolate Chip cookie recipe, which still is, by far, the bestest cookies I have ever had.
Specifically, for this cookie, butter, vanilla, brown sugar and cinnamon had a chance to mingle and do their dance in the fridge to create a nice, rich, nutty flavor.
I went for the classic and decided to keep it simple by trying Mr. Quaker’s recipe, right from the lid. And instead of raisins, I substituted it for Craisins.
Recipe: Quaker Oatmeal Craisin Cookies
From the lid
Ingredients:
3 cups of Quaker® Oats (quick or old fashioned, uncooked)
1/2 pound (2 sticks) of unsalted butter, softened
1-1/2 cups of all-purpose flour
1 cup of firmly packed brown sugar
1 1/4 cup of Craisins (or dried cranberries, or raisins)
1/2 cup of granulated sugar
2 eggs, room temperature
1 teaspoon of vanilla
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/2 tsp of salt
Procedure:
1. Heat oven to 350°F. In large bowl, beat butter and sugars until creamy, about 5 minutes.
2. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt and mix for 5 minutes.
3. Add oats and cranberries slowly, scraping sides of the bowl. Mix well.
4. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. (Or roll them into balls, depending on your preference).
5. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Status: After all that, the cookies are still waiting for its rightful owner! It’s sitting in my pantry, all nicely wrapped.
October 12, 2008
The cookies were made for A, but guess who the real cookie monster is: Me. E, these were so scrumptious. We ate them right after our sushi dinner as we were watching our NASCAR race. Thanks again!