I tried that out this past week with a new recipe for Cranberry Ginger Oatmeal cookies, using recipes from Martha Stewart, Smitten Kitchen, and the Food Network.
Hot and crisp from the oven, cranberries and lemon dominate this cookie. A day after baking, the ginger peeks through. If I made these again, I'd kick in a bit more ginger and maybe some cloves.
Cranberry Ginger Oatmeal Cookies
wet
1 stick butter
2/3 cup brown sugar, packed
1 egg
1/2 tbsp vanilla
zest of 1 lemon
dry
1/2 cup white flour
1/4 cup white wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ginger
finish
1.5 cups rolled oats
1/2 cup dried cranberries
Preheat the oven to 350 degrees F. In a large bowl, combine butter and sugar. Beat in the egg, vanilla, and lemon. In a smaller bowl, mix the dry ingredients well. Add the dry to the wet, beating until incorporated.
Finish by adding rolled oats and cranberries (or any dried fruit bits. Apricot springs to mind as an interesting variation.) Mix until it looks vaguely homogeneous.
For the best results, refrigerate the dough for about 20 minutes before picking up and rolling out shooter marble sized spheres. Place the dough balls on parchment or foil-lined baking sheets and bake for 10-15 minutes, depending on how cold the dough is when you put it in the oven.
The cookies are done when the edges are golden brown. Don't be concerned if the middle still looks a bit less than firm. It'll solidify as they cool.
As with many cookies, if you store these in a closed container, the humidity will soften those perfect crisp edges. So these are best eaten the day of baking.
Crystallized ginger would probably be awesome in these
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