Soft oatmeal cookies with cranberries
Votes: 1
Time: 2 hours 35 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 229, total fat 9 G., saturated fats 5 G., proteins 3 G., carbohydrates 36 G., fiber 1 G., cholesterol 36 mg, sodium 96 mg, sugar 22 G.
Calories 229, total fat 9 G., saturated fats 5 G., proteins 3 G., carbohydrates 36 G., fiber 1 G., cholesterol 36 mg, sodium 96 mg, sugar 22 G.
These soft oatmeal cookies are studded with dried, sweet-tart cranberries and infused with a warm, spicy flavor from apple pie spices. Bake them no longer than the recommended baking time, even if they seem too soft (they'll firm up a bit as they cool), otherwise they'll become crispy. For a festive touch, simply drizzle them with icing sugar using a fork.
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:
- 1 and 3/4 cups premium flour
- 1 teaspoon apple pie spice mix
- 3/4 tsp baking powder
- 0.5 tsp of soda
- 0.5 tsp salt
- 220 g unsalted butter at room temperature
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2.5 cups oatmeal
- 1 and 1/4 cups dried cranberries
- 1 cup powdered sugar
- 1 tbsp. milk
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Cooking the dish according to the recipe:
- In a medium bowl, whisk together the flour, apple pie spice, baking powder, baking soda, and salt; set aside. In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce mixer speed to low; beat in the eggs one at a time, then add the vanilla extract. Fold in the flour mixture and mix until smooth. Using a wooden spoon, fold in the oats and cranberries. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Form the dough into 2-inch (5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets; press with a spatula to flatten.
- Bake, rotating the baking sheets halfway through, until the cookies are golden brown but still soft in the center, 15 to 20 minutes. Slide the cookies off the parchment and onto a wire rack and let cool completely.
Prepare the glaze:
In a bowl, combine powdered sugar and milk. Drizzle the glaze over the cookies; let set for 5 minutes.
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