Saucer Size Oatmeal Cookies With Chocolate Dried Cranberries And Toasted Pecans Recipes

SAUCER-SIZE OATMEAL COOKIES WITH CHOCOLATE, DRIED CRANBERRIES, AND TOASTED PECANS

Steps:

• Adjust oven rack to upper-middle position and heat oven to 350 degrees. Mix flour, baking powder, baking soda, and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix butter, oil and sugars in a large bowl. Stir in egg mixture until smooth. Stir in flour mix, then cranberries, pecans, and chocolate.
• Using a 1½-ounce (3 tablespoon) spring-action ice-cream scoop, form 6 dough balls onto a silpat or parchment-lined cookie sheet. Bake until golden brown 16 to 18 minutes. Use a metal spatula to transfer cookies to wire rack. Cool to room temperature. Repeat baking process with remaining dough.

SPICED CRANBERRY OATMEAL COOKIES

Steps:

• In a large bowl, beat the butter, brown sugar and sugar blend until well blended. Beat in the applesauce, egg and vanilla (mixture will appear curdled). Combine the oats, flour, cinnamon, baking powder, salt and nutmeg; gradually add to the butter mixture and mix well. Stir in the cranberries, chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.

WHITE CHOCOLATE-DIPPED OATMEAL-CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beating until blended.
• Combine flour, soda, baking powder and salt, gradually adding to butter mixture, beating until blended. Stir in cranberries, pecans and oats until blended.
• Drop dough by heaping tablespoonfuls 2 inches apart on lightly greased baking sheets.
• Bake at 375 degrees F for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.
• Microwave white chocolate and shortening in a medium-size microwave-safe bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm.

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES

Steps:

• I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
• Preheat oven to 350 degrees.
• Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
• Whisk flour, baking powder, baking soda and salt in medium bowl.
• In second medium bowl, stir together, oats, pecans, cherries and chocolate.
• In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
• Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
• Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
• With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
• Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• Divide dough evenly into 16 portions; about 1/4 cup each.
• Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
• Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
• Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.