Oatmeal cookies with toffee pieces and dried cranberries
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 100, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 14 G., fiber 1 G., cholesterol 18 mg, sodium 56 mg, sugar 8 G.
Calories 100, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 14 G., fiber 1 G., cholesterol 18 mg, sodium 56 mg, sugar 8 G.
Classic oatmeal cookies with the addition of toffee pieces acquire a richer caramel flavor, while the tartness of dried cranberries pleasantly balances the sweetness, adding a richer, more complex flavor. Baked with equal parts premium flour and rolled oats, the cookies are soft and chewy thanks to butter and brown sugar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, room temperature
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup premium flour
- 1 cup oatmeal
- 0.5 tsp of soda
- 0.5 tsp ground cinnamon
- 0.5 tsp fine salt
- 1 cup toffee pieces
- 0.5 cups dried cranberries
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Cooking the dish according to the recipe:
- In a large bowl, beat the butter with the brown and white sugars with a mixer until fluffy. Add the vanilla extract and egg and beat until smooth. In a medium bowl, combine the flour, oats, baking soda, cinnamon, and salt. Add the flour mixture to the butter mixture and knead into a dough. Stir in the toffee pieces and dried cranberries.
- Line two baking sheets with parchment paper. Scoop 1 tablespoon of dough each and roll into balls. Place them on the prepared baking sheets, spacing them about 5 cm apart, and refrigerate for 30 minutes.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C).When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
- Bake until set and golden brown on the bottom, 12-15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
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