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/butter mixture. Stir in oats and dried cranberries. Mix well.
Make a well in the bottom of the flour bowl.
Add the liquid mixture to the well. Stir until just combined and no flour is visible. Do not over mix. Fold in dried cranberries. Dough will be soft.
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 or microwave safe plate.
Microwave on HIGH for 1 minute and 15 seconds. Carefully remove from microwave and cool on a 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 in the refrigerator for cookies drizzled with melted chocolate.