Cranberry-Date Cookies
Source of Recipe
Adapted from GOURMET
Recipe Introduction
Nice and chewy! The cookies will be crisp on the edges and chewy in the middle. After storing in an airtight container for a few hours, the cookie moisture will distribute evenly through the container making each one super-chewy.
List of Ingredients
1 stick (1/2 cup) unsalted butter
3/4 cup packed light brown sugar
2/3 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 large beaten egg
1 teaspoon vanilla
1 teaspoon fresh lemon zest
1 1/2 cups quick-cooking rolled oats
1 cup chopped, pitted dates
1/4 cup dried cranberries
Recipe
1.In a medium-sized pot, melt butter over medium heat, then remove pan from stove.
2.Add brown sugar to butter, stirring until smooth.
3.Add flour, baking soda, and salt to butter mixture and stir to combine.
4.Add egg, vanilla, lemon zest, rolled oats, dates, and cranberries and stir to combine.
5.Drop by spoonfuls onto a silpat-lined (or can use parchment) baking tray. I used a cookie scoop to speed along the process.
6.Bake at 375F (190C) for 18 minutes or until golden.
7.Cool on a wire rack then store in airtight container.
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