Oatmeal, Cranberry and Raisin Cookie
Now that my vacations are 0ver, I’m putting my time back into the good old blog. I’ve missed the whole blogging experience in the past 6 months or so. Not only have I been slacking on my own blog, but I’ve also slacked when it comes to visiting my favorite blogs. I feel like I’ve been on a deserted island without the blogosphere. I’m definitely ready to remedy that! I’m now officially free from my day job and am working with my husband Stephan in our photography studio, Maloman Photographers. If anyone locally needs some amazing images, definitely check us out!
When I first started blogging back in 2007, I had the plan to make easy food that tasted good. This cookie recipe is just that. Simple. Quick. Tasty. What’s not to like?
Oatmeal Cranberry & Raisin Cookie Recipe (Adapted from The Magnolia Bakery Cookbook)
2 1/4 c all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 c (2 sticks) unsalted butter, softened
1 1/2 c firmly packed brown sugar
2 large eggs, room temperature
1 tsp vanilla
1 tsp almond extract
1 1/4 c rolled oats
3/4 c raisins
3/4 c dried cranberries
1/2 c finely chopped toasted almonds
1. In a large bowl, sift together the flour, baking soda, and salt. Set aside.
2. In another large bowl, cream the butter and sugar until smooth, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract and almond extract. Add the oats and the flour mixture and beat thoroughly. Mix in the raisins, cranberries and almonds. Chill the mixture for 30 minutes in the refrigerator before proceeding.
3. Preheat oven to 350 degrees. Line two sheet pans with parchment paper.
4. Drop by rounded teaspoonfuls onto the parchment lined sheet pans, leaving several inches between cookies for expansion. Bake for 15-18 minutes or until lightly golden brown.
5. Cool the cookies on the sheets for a few minutes, then remove to a rack to cool completely.
Makes about 3 dozen cookies
Critiques & Opinions
10 Critiques to “Oatmeal, Cranberry and Raisin Cookie”
Leave a critique for the chef!
-
Find It
-
Previously Cooked
-
Categories
-
Monthly Archives
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
-
Blogs I love
- 50 Best Restaurants in the World
- Cannelle et Vanille
- Chicken Fried Gourmet
- Chubby Hubby
- Concoctions by Peabody
- Confections of a Foodie Bride
- Cooking with Amy
- David Lebovitz
- Delicious Days
- Delish
- In My Element
- Maloman Photographers (blog)
- Mango & Lime
- Miami Dish
- Nordljus
- Smitten Kitchen
- The Pioneer Woman Cooks!
- The Xocoatl Express
-
Chef Admin
Advertising
Advertise on ishotthechef.com 
 |
Dude, throw some white chocolate in there and I am IN!
And don’t worry about slacking. I think it happens to everyone from time to time. Welcome back to the blogosphere!
Welcome back! Coach J is right, it inevitably happens to everyone at some point or other, no worries.
I’m definitely going to have to check out this cookbook. Almond extract is always a nice change from vanilla.
These look great. I agree, though, with the added chocolate – just because everyone should agree with chocolate on general principles.
The second picture looks like a cookie surrounded by dead bugs, though. :(
Your cookies is the best one I’ve seen Candace. Delicious looking too.
I’m always on the lookout for oatmeal cookies! These look fab!
I have a question Candace. Do I have to wait for the cookie mixture to come to room temperature after chilling before baking? I was told my cookies stayed in mounds instead of spreading into thin cookies because I had not let the mixture come to room temp. before baking. Is that right?
@Mrs Ergul… no, you don’t have to wait for the dough to come back to room temperature. They flatten out when they bake.
Candace, these look delicious! This is almost exactly my oatmeal cookie recipe, although I usually use walnuts instead of almonds (I’ll try this, with maybe a hit of almond extract, too?). And yes to the suggestions of chocolate, but why not dark chocolate chips? YUM!
By the way, this is my first trip to your blog, and I am BLOWN AWAY by the superb photography! Wow!! I will be back! :D
I have all of these ingredients right in my kitchen. I love when that happens!
What a great blog!
Why doesn’t this recipe use Baking powder, as other recipes for Oatmeal cookies do? What’s the difference? Also,how can I get thick cookies – like the ones Doubletree offers?