Description
These mini bites of wonderfulness are crispy around the edges and chewy in the center. They are a glorious blend of nutty oatmeal and sweet cranberries with just a hint of spice and they are super simple to make. Sometimes simple is best. Warning: these are extremely addictive. Proceed with a glass of milk.
Ingredients
- 2 sticks Butter, At Room Temperature
- 1 cup Light Brown Sugar
- ¾ cups Granulated Sugar
- 2 whole Large Eggs
- 1-¾ cup All-purpose Flour, Unbleached
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- ¼ teaspoons Ground Cinnamon
- ¼ teaspoons Fresh Ground Nutmeg (not Pre-ground)
- 1-½ cup Old-fashioned Oats (don’t Use Quick Cooking Or Instant)
- 1-½ cup Dried Cranberries
Preparation
Note: dough should be refrigerated at least 4 hours (up to overnight) so plan ahead.
Cream together the butter and both sugars using a stand mixer fitted with the paddle attachment. Mix for 5 minutes, stopping to scrape the sides of the bowl a couple of times. If using a hand mixer, double the mixing time (about 10 minutes), scraping the sides and bottom of the bowl once or twice. The mixture should be really light and fluffy!
Add eggs and mix them in on medium speed for 2–3 minutes (again, double this time for a hand mixer). Scrape the sides and bottom of the bowl once during this time.
Sift flour, baking soda, salt, cinnamon and nutmeg into a medium bowl. Add oats and dried cranberries to the bowl and toss together gently using your hands (or a wooden spoon if you prefer). I like to use my hands!
Set mixer on low speed and slowly add the flour mixture into the butter-sugar mixture. Mix just until the flour mixture is completely incorporated into the butter-sugar mixture. There should be no more streaks of flour, but do not over-mix! Use a rubber spatula to scrape the sides and bottom of the bowl and do any final mixing, if needed.
Transfer the cookie dough to an airtight container and store in the fridge overnight or at least 4–5 hours.
When ready to bake, place a rack in the center of your oven and preheat oven to 350°F. Scoop dough out by rounded teaspoonfuls and roll into a ball. Place on a large, rimmed baking sheet lined with parchment paper or a baking mat. Space the cookies about 1 1/2 inches apart (I usually do 1 dozen per pan). Smash each ball just slightly with the palm of your hand or with the flat bottom of a glass.
Bake cookies for 7–9 minutes. They should be just turning brown around the edges but will still look pretty light in the center. Do not over-bake! Remove pan from oven and allow the cookies to cool for 3–5 minutes on the pan. Transfer to a wire rack to cool completely (or eat them warm). Do not over-bake these!
Warning: These are seriously addictive. Enjoy!
This recipe makes about 7 dozen cookies, depending on how much cookie dough you consume before baking!
