Today my husband and I are celebrating our first wedding anniversary. We have the day off thanks to Columbus and we’re trying to decide how we want to spend the afternoon. I’m also trying to decide whether I want to venture out for almond croissants (so addicted to those things) or whether I should try my hand at making some (likely to be a disaster). I guess if you see an almond croissant recipe on this blog in a few weeks time, you’ll know how things worked out.
Much less complicated, are these oatmeal goodies. They have a lot going on- cranberries, pecans, chocolate, oatmeal- but don’t feel cluttered. They taste amazing, and they may be some of the best oatmeal cookies I’ve had in years. They’re also really easy. I could see this being a fun family baking project on a crisp, fall day.
Ingredients: (makes about 2 dozen small cookies)
Adapted from Browned Butter Oatmeal Chocolate Chip Cookies
1 stick unsalted butter, melted
1/2 cup granulated sugar
1/2 cup loosely packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
3/4 cups rolled oats
1/2 cup chopped pecans
1/2 cup dried, sweetened cranberries
1/2 cup chocolate chips
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
Directions: Preheat oven to 375 degrees F. In a large mixing bowl, combine flour, salt, baking powder, oats and cinnamon, then set aside.
In a separate bowl, combine the butter, sugars, vanilla and eggs. Add to the oat mixture. Stir in the chocolate chips, cranberries and pecans.
Form the dough into 2 inch balls and line evenly on a baking sheet.
Bake for 10 to 12 minutes, until golden brown.
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