Man is it getting cold in Toronto...yeah, yeah I know the last few days have been mild, but with some of my best friends sending me email updates several times a week, retelling stories of their travels in HOT HOT HOT Australia, I can't help but feel that cool Toronto chill a little more than usual. Although I consider myself to be much more of a savory food craver than a sweet one, it's cold, rainy, and windy weather like today that has me craving all things sweet. Not a day has gone by since the weather declined that I haven't stopped my parents, right in their tracks, and asked them if they happened to pick up a dessert on their way home from work. Pie? Cake? Donuts? Baklava? ANYTHING?! It's hard to hide the sound of desperation in my voice.
After all the times my mom thought of me on her way home, bringing me little pastries, a pie on sale, or a danish, I figured I owed her a dessert of my own. I decided to make this one a little bit more healthy to make up for all of the other sweets I had been consuming in the previous weeks. So I pulled out my trusty Williams Sonoma: Cookies cookbook to hunt for a great oatmeal cookie recipe. As I often do, I wanted to add my own little touch to their cookie recipe. Ever since not having pecan pie at Thanksgiving I haven't been able to get pecans off my mind, so I decided to substitute in pecans instead of the suggested walnuts. I also added in some dried cranberries. The cranberries were my favourite part as the beautiful deep red cranberry confetti added another textural element to the cookies, as well as a fantastic tangy flavour to cut the sweetness. The cookies were just what I was craving! Chewy, sweet, nutty, with a touch of tartness, the only thing you'll be craving after this is a warm blanket and a glass of milk.
Note: I also reduced the amount of nutmeg, as I am not the biggest fan of the spice, so feel free to add more to your liking.
Tip: Because these cookies are flecked with beautiful red cranberries, they would make great healthy holiday cookies!
Recipe adapted from Williams Sonoma: Cookies.
1/2 cup butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 tsp vanilla extract
3/4 cup flour
1/4 tsp baking soda
1/4 tsp cinnamon
dash of nutmeg
1/4 tsp salt
1 1/2 cup old-fashioned rolled oats
1/3 cup chopped toasted pecans
1/4 cup - 1/3 cup dried cranberries
1. In a medium-large saucepan, over low heat, melt butter, then remove from heat. Using a wooden spoon, beat in both the granulated and brown sugar until blended. Add the egg and beat again.
2. Sift flour, baking soda, cinnamon, nutmeg, and salt together into a bowl. Stir flour mixture into egg mixture. Add the rolled oats, pecans, and dried cranberries and stir until combined. Cover and refrigerate for 1 hour.
3. Preheat oven to 350º. Grease a baking sheet or line with Silpat mat or parchment paper. Drop tablespoons of the cookie batter onto the sheet, making sure to space cookies at least 2 inches apart. Using a metal spatula or the palm of your hand, flatten each mound of batter. Bake cookies for 12-15 minutes, or until golden brown. For chewy cookies, let cool on hot pan. For crispy cookies, let cool on wire rack.
Can't Stop - Red Hot Chili Peppers
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