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this may be my favorite cookie. Jumbo Cranberry Oatmeal Jumbles

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Joined: Dec 19, 2005


Posted to Thread #12296 at 6:11 pm on Oct 17, 2008

Jumbo Cranberry Oatmeal Jumbles
Yields 16 to 18 big, chewy cookies.
posted by erasmia over at EPI.

6 ounces (3/4 cup) unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
6-3/4 ounces (1-1/2 cups) unbleached all-purpose flour
1 ounce (1/4 cup) cake flour(I used all AP flour)
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup sweetened dried cranberries
1/2 cup rolled oats
1/2 cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
1/2 cup sweetened coconut flakes, lightly toasted
3-1/2 ounces good-quality white chocolate, coarsely chopped

Position two racks near the center of the oven and heat the oven to 325F. Line three baking sheets with parchment.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the bowl. Add the egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the all-purpose flour on low speed until thoroughly combined, 30 seconds to 1 minute. Scrape the bowl. Briefly mix in the remaining half of the all-purpose flour. Sprinkle the cake flour, baking soda, and salt into the bowl and beat on low speed until well blended, 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, oats, pecans, coconut, and white chocolate.

Using your fingertips, shape 2-ounce pieces of dough (about a scant 1/4 cup) into 2-inch diameter disks that are 1/2 inch thick. Space them at least 2 inches apart on the parchment-lined sheets. Bake until the cookies' edges and bottoms are golden and the centers feel dry on the surface but still soft inside, 15 to 16 minutes. When baking two pans of cookies at once, switch the position of the pans after 8 minutes for even browning. Let the cookies cool on the baking sheets for at least 1 minute before transferring them to a wire rack to cool completely. These cookies will keep for three or four days at room temperature or for several weeks in the freezer.
Fine Cooking #74

I mixed these up last night and they are just so good. I was in a hurry, so I didn't toast the pecans or the coconut and I just mixed it by hand, not the mixer and they turned out great anyway.

Life isn't about waiting for the storm to pass, it's about learning to dance in the rain

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