Cranberry Maple Oatmeal Cookies
Chewy oatmeal cookies sweetened with maple syrup and studded with toasted pecans and fresh cranberries. Not overly sweet, with great contrast between the toasty pecans and the slightly tart cranberries.
Ingredients
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- 3 cupsold-fashioned rolled oats
- 1 1/4 cupsall-purpose flour
- 3/4 teaspoonsalt
- 1/2 teaspoonbaking soda
- 3/4 cupdark brown sugarpacked
- 12 tablespoonssalted butterat room temperature (6 oz)
- 1/2 cuppure maple syruppure
- 1egglarge, at room temperature
- 1 teaspoonpure vanilla extract
- 1 1/2 cupswhole fresh cranberries
- 1 cuppecanstoasted and coarsely chopped
Instructions
- Preheat the oven to 325° F and line a couple of baking sheets with parchment paper or silpats. If your oven has two racks, place them in the top third and center positions.
- Whisk together the oats, flour, salt and baking soda; set aside.
- In a large bowl, cream the brown sugar, butter and maple syrup on high speed.
- Beat in the egg and vanilla until combined.
- Turn the mixer down to low and add the dry mixture until just combined. Gently stir in the pecans and cranberries.
- Using ~2 tablespoon scoops, drop the dough onto the prepared sheets leaving about 2 inches between each cookie. Refrigerate the remaining dough while the first batch bakes.
- Bake until the edges are lightly browned and the cookies are still slightly soft, about 20 minutes. If baking on two racks at once, rotate the sheets from top to bottom and front to back halfway through baking.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to finish cooling. Repeat until all the dough is used up.
Notes and variations
- You can use 1 cup of dried cranberries in place of the whole fresh cranberries, but this will make for a sweeter cookie.
- For an extra kick of maple, add 1 teaspoon of maple extract to the batter when you add the egg and vanilla.
Source: All Roads Lead to the Kitchen
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