Oatmeal cookies with dried cranberries
Votes: 5
Time: 1 hour 30 min.
Complexity: easily
Quantity: 25 pcs.
Complexity: easily
Quantity: 25 pcs.
Channel your inner pastry chef with these oatmeal cookies, inspired by Guy Fieri. Dried cranberries replace the usual raisins, coconut adds firmness, and chopped rosemary adds an unexpected Italian flair. If you enjoy rosemary in meat dishes or pasta, you'll be amazed at how well it works here. A unique combination of flavors in every bite.
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:
- 2 cups premium wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 tsp fine salt
- 1 cup (230 g) unsalted butter, room temperature
- 1 and 1/4 cups dark brown sugar
- 1 tbsp. honey
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup sweet coconut flakes
- 3/4 cup dried cranberries
- 2 cups of oatmeal
- 1/2 tsp finely chopped fresh rosemary
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Recipes with similar ingredients: premium flour, cinnamon, brown sugar, honey, vanilla extract, eggs, coconut flakes, dried cranberries, rolled oats, rosemary
Cooking the dish according to the recipe:
- Preheat oven to 180C.
- In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, beat the butter and sugar with a mixer. Stir in the honey and vanilla extract and beat until fluffy. Add the eggs one at a time and mix well. Fold in the coconut, dried cranberries, oats, and rosemary. Fold the dry ingredients into the butter mixture. Form about 2 tablespoons of dough into balls. Place on a parchment-lined baking sheet, spacing them 2 inches apart. Bake until golden brown, 13-15 minutes. Remove from the oven and place the baking sheet on a wire rack. Let stand for 5 minutes, then transfer the oatmeal cookies to a wire rack to cool completely.
Categories:
recipe / Festive dishes / Desserts / Cookie / American cuisine / Guy Fieri
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