valchemist
11-09-2005, 08:36 AM
This recipe is in the latest KA Flour catalog and also on the website. My cookies came out looking more tasty than the picture in the catalog. I thought the catalog picture looked a bit dry but they are not dry at all.
They are so delicious. You cannot really taste the whole wheat -- it just adds to the overall flavor of the cookie. And it is a great flavor. Spicy but not too spicy to overpower the yummy brown sugar, oats, and butter. Crisp edge/bottom and chewy dense middles. not too thick or too thin (1/2 inch thick). I left out the nuts. I used 1 1/2 cups cranberries and that was plenty. I chilled the dough and made 18 very big cookies (these work really well as a big cookie). I love the dense and chewy texture.
this isn't the greatest picture, so it doesn't really do the cookies justice, but I will include it anyway.
http://www.imagestation.com/picture/sraid193/pff108540ebdd98daebaedc31813427f5/f1881760.jpg
* Exported from MasterCook *
Cranberry-Oat Delights
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter
1 1/2 cups brown sugar
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla
1 large egg
1 1/3 cups old-fashioned rolled oats
1 1/4 cups Whole Wheat Flour
2 cups dried cranberries
1 cup diced pecans or walnuts -- (3 3/4 ounces)
Cream together the butter, sugar, spices, leaveners, salt, and vanilla. Beat in the egg. Add the oats, flour, fruit, and nuts, and stir to combine.
Drop the dough by heaping tablespoonfuls onto a lightly greased or parchment-lined baking sheet. Bake the cookies in a preheated 350°F oven for 7 minutes; reverse the pans on the racks, and bake for an additional 7 to 8 minutes, until cookies are beginning to brown around the edges, but are still soft in the center. Remove from the oven, and cool on a rack. Yield: about 4 dozen cookies (but I only made 18 big ones).
Source:
"King Arthur Flour website"
- - - - - - - - - - - - - - - - - - -
Per Serving (assuming 18 big cookies with the nuts, which I did not use): 220 Calories; 13g Fat (50.9% calories from fat); 4g Protein; 24g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 118mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.
NOTES : These 100% whole-grain, golden-brown cookies definitely give fiber a good name!
my notes: excellent cookies. can NOT taste the whole wheat. great flavor. spicy but not too spicy to overpower the yummy brown sugar, oats, and butter. crisp edge/bottom and chewy dense middles. not too thick or too thin (1/2 inch thick). I left out the nuts. I used 1 1/2 cups cranberries and that was plenty. I made 18 big cookies (these work really well as a big cookie). they are still great on day 2.
They are so delicious. You cannot really taste the whole wheat -- it just adds to the overall flavor of the cookie. And it is a great flavor. Spicy but not too spicy to overpower the yummy brown sugar, oats, and butter. Crisp edge/bottom and chewy dense middles. not too thick or too thin (1/2 inch thick). I left out the nuts. I used 1 1/2 cups cranberries and that was plenty. I chilled the dough and made 18 very big cookies (these work really well as a big cookie). I love the dense and chewy texture.
this isn't the greatest picture, so it doesn't really do the cookies justice, but I will include it anyway.
http://www.imagestation.com/picture/sraid193/pff108540ebdd98daebaedc31813427f5/f1881760.jpg
* Exported from MasterCook *
Cranberry-Oat Delights
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter
1 1/2 cups brown sugar
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla
1 large egg
1 1/3 cups old-fashioned rolled oats
1 1/4 cups Whole Wheat Flour
2 cups dried cranberries
1 cup diced pecans or walnuts -- (3 3/4 ounces)
Cream together the butter, sugar, spices, leaveners, salt, and vanilla. Beat in the egg. Add the oats, flour, fruit, and nuts, and stir to combine.
Drop the dough by heaping tablespoonfuls onto a lightly greased or parchment-lined baking sheet. Bake the cookies in a preheated 350°F oven for 7 minutes; reverse the pans on the racks, and bake for an additional 7 to 8 minutes, until cookies are beginning to brown around the edges, but are still soft in the center. Remove from the oven, and cool on a rack. Yield: about 4 dozen cookies (but I only made 18 big ones).
Source:
"King Arthur Flour website"
- - - - - - - - - - - - - - - - - - -
Per Serving (assuming 18 big cookies with the nuts, which I did not use): 220 Calories; 13g Fat (50.9% calories from fat); 4g Protein; 24g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 118mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.
NOTES : These 100% whole-grain, golden-brown cookies definitely give fiber a good name!
my notes: excellent cookies. can NOT taste the whole wheat. great flavor. spicy but not too spicy to overpower the yummy brown sugar, oats, and butter. crisp edge/bottom and chewy dense middles. not too thick or too thin (1/2 inch thick). I left out the nuts. I used 1 1/2 cups cranberries and that was plenty. I made 18 big cookies (these work really well as a big cookie). they are still great on day 2.