Thursday, December 16, 2010

The one where I forgot to take the pictures…

Every year, as I peruse the tome that is my recipe book, I worry about making the same ol’ cookies. We have the favorites, of course, but I do like to try at least one new recipe a year.

This year’s new recipe is definitely a winner! As soon as I tasted the first one, I knew I was going to have to share the recipe with you. But since I had already made them, I would wait until the next batch to chronicle the making of these fabulous cookies.

CGMan hastily finished off the first batch and yesterday, I made another. His folks are coming in this weekend to spend the holidays with us. Papaw loves cookies for breakfast and these are just the ticket!

But I forgot to take the pictures.

Not to worry, these cookies are so easy, you don’t even need pictures.

Tender Cranberry-Raisin Oatmeal Cookies

3/4 cup (1 1/2 sticks) unsalted butter, softened 
1/4 cup vegetable shortening
1 3/4 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon spiced rum (optional- but really good)
2 large eggs
3 tablespoons boiled cider (I used the fresh cider from the grocery store) (or substitute dark corn syrup)
1 cup dried cranberries, packed
1 cup golden raisins
1 cup chopped pecans or almonds
2 cups all purpose flour
3 cups old fashioned rolled oats

Preheat oven to 350°. Spray two cookie sheets with cooking spray.

In a large mixing bowl, combine butter, shortening, sugar, baking powder, baking soda, spices, salt, vanilla and rum, beating until smooth. Add eggs, one at a time, beating well after each addition; then add cider or syrup. Stir in the fruit and nuts, then the flour, beating gently until well combined. Add the oats last, making sure they’re thoroughly distributed throughout the bowl.

I used a cookie scoop (about a tablespoon) and placed about 2 inches apart on the cookie sheet. Bake for 12-13 minutes, until they are barely set on the top. Cool for a few minutes before transferring to a rack.

*you can make these cookies bigger, just cook them a couple minutes more

*I doubled the spices, because I like my oatmeal cookies to have spice

*what’s the rum doing in there? Alcohol is a flavor carrier, even though you can’t taste it, it enhances the flavor of everything around it. Any recipe that has rum, can’t be bad.

So there you have it. Yummy cookies that are good for you, too! Santa will be happy.

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