During my quest to use a 5-pound of whole wheat flour, I made these cranberry oat delights. I have to say, this is the only recipe I made that used entirely whole wheat flour rather than a 50/50 mix of whole wheat and all-purpose flour that I liked.
The recipe calls for dried cranberries, and I used craisins although I’m not sure I was supposed to. Also, I used some slivered almonds that I had in the fridge rather than walnuts or pecans. All in all, I liked these a lot. It just made a TON of cookies, and after two weeks I just couldn’t eat any more and had to get rid of the last few. The cinnamon was also a little strong; I’m not sure it needed two whole teaspoons.
Cranberry Oat Delights
(recipe from King Arthur Flour)
3/4 cup ( 1 1/2 sticks, 6 ounces) unsalted butter
1 1/2 cups brown sugar
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla
1 large egg
1 1/3 cups (4 5/8 ounces) old-fashioned rolled oats
1 1/4 cups whole wheat flour
2 cups dried fruit: cranberries, diced apples, chopped dates, raisins, chopped apricots, or the dried fruits of your choice
1 cup (3 3/4 ounces) diced pecans or walnuts
Cream together the butter, sugar, spices, leaveners, salt, and vanilla. Beat in the egg. Add the oats, flour, fruit, and nuts, and stir to combine.
Drop the dough by heaping tablespoonfuls onto a lightly greased or parchment-lined baking sheet. Bake the cookies in a preheated 350°F oven for 7 minutes; reverse the pans on the racks, and bake for an additional 7 to 8 minutes, until cookies are beginning to brown around the edges, but are still soft in the center. Remove from the oven, and cool on a rack. Yield: about 4 dozen cookies.