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| OATMEAL COOKIES WITH SPICY CRANBERRIES |
- 1 cup dried cranberries
- 6 Tbsp. whiskey (optional)
- 1 tsp. habanero chile powder
- 2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup (2 sticks) butter, slightly softened
- 1/4 cup vegetable shortening
- 1 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 3 Tbsp. light corn syrup
- 3 cups old-fashioned rolled oats
- 2 cups white chocolate chunks
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- Place the cranberries, whiskey and chile powder in a small saucepan and bring to a boil. Remove from heat, cover and allow to sit for at least 20 minutes or until the cranberries have absorbed most of the liquid. Drain off any remaining liquid and set aside.
- Preheat the oven to 350 degrees. Prepare several baking sheets with cooking spray or butter. Mix the flour, baking powder, baking soda and salt in a bowl and set aside. Use mixer to beat the butter, shortening and both sugars on medium speed for 2 minutes. Add the egg and corn syrup and beat until fluffy, about 2 minutes. Beat in the flour mixture until well incorporated. Stir in the oats, chocolate and cranberries. Refrigerate the batter for 10 minutes.
- Drop the dough in tablespoon-sized balls onto the baking sheets, spaced about 3 inches apart. Flatten each ball slightly with the back of a spoon. Bake the cookies, one sheet at a time for about 12 minutes or until the edges are golden. Transfer the cookies to a cooling rack and allow to cool for about 15 minutes.
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