Cranberry Oat Cookies are for soft cookie lovers. Or for bakers who crave cookies but can't spare an egg. Or unforeseen prices turn eggs into luxury items.
Sour cream replaces the egg in this recipe.
Cranberry Oatmeal Cookies
Text and Photo by Jac Kyles Baker
Makes 12 cookies
Ingredients
1 cup all purpose flour
1/3 cup rolled oats, toasted*
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup dried cranberries
1/4 cup granulated sugar
3 TB light brown sugar
1/8 tsp salt
1/4 tsp almond extract
4 TB unsalted butter, softened
1/4 cup sour cream
3 TB mini semi sweet chocolate chips, melted (optional)
Preparation
In a large bowl, whisk together flour, baking powder and baking soda.
In a separate large bowl, beat sour cream and butter until blended. Whisk in the sugars, salt and almond extract into the sour cream and butter mixture. Stir in oats and dried cranberries.
Make a well in the bottom of the flour bowl. Add the liquid mixture to the well. Slowly stir in flour. Fold in dried cranberries. Dough will be soft. Do not over mix.
Refrigerate for at least 30 minutes.
Roll a TB of cookie dough into a ball. Press ball into a 1/4 inch circle. Arrange 6 cookies in a circle (do not place any in the center) along the edge of parchment paper or microwave safe plate.
Microwave on HIGH for 1 minute and 15 seconds. Cool on a wire rack.
Repeat with second batch.
Melt chocolate chips in microwave on HIGH in 30 second intervals until melted. Stir chocolate until smooth. Drizzle on top of cooled cookies.
Store in an airtight container. Keep cookies drizzled with melted chocolate in the refrigerator.
Cook's Notes
*To toast oats:
On a microwave safe plate, arrange oats around the edge. Leave the center of the plate empty. Microwave on HIGH in 30 second intervals until lightly toasted. Toasted oats will smell nutty.
Do not set the timer for longer than 30 seconds; you risk burning the oats.