Cranberry Oatmeal Cookies


Piled cookies.

Fridays. Hands down my favourite day of the week (for now). No class. I can sleep in, YESSSS. Today was sort of a special day. A friend of a friend is doing a sort of Foodie Project for her Broadcast & Media program (cool eh?!) and I’m one of her interview subjects. Couldn’t decide what to bake so I put out some options. She and her project partner chose “Cranberry Oatmeal Cookies”. That’s good because I know how to bake those relatively well haha.

The ingredients all arranged and ready to go. Room temperature is optimal for dough adhesion.

They brought some SERIOUS camera/video recording equipment with them. My brother would’ve been pretty stoked (he’s a photographer). Surprisingly, I didn’t get any weird looks from either of them when I climbed onto a stool to take photos during the baking process. 

Four stages: Creamed butter & sugars // with egg // with oats & cranberries // post-chilling.

Ready for the heat (left). Nice golden yellow (right).
Closeup on the crunchy, chewy cooookie.

Nothing exciting to say…except that I did get some recommendations for a couple high-quality Japanese restaurants! That's pretty awesome.

Maybe when I've amassed enough savings & found someone with a sincere love of japanese cuisine we'll go to Sushi Kaji in etobicoke!
Cranberry Oatmeal Cooooookies. (adapted from MarthaStewart)
1 cup     flour
¼ tsp     salt
¼ tsp     cinnamon
½ tsp     each, baking powder & soda
½ tbsp   vanilla
1½ tbsp milk
½ cup    unsalted butter, room temp
½ cup    light brown sugar, packed
3 tbsp    granulated sugar
1            large egg
1½ cup  old-fashioned oats
½ cup    dried cranberries, chopped

1.     In a bowl, sift together flour, salt, cinnamon, baking powder, baking soda.
2.     In a small bowl, combine vanilla and milk.
3.     In a mixing bowl, cream butter and sugars until light & fluffy, 6 min.
4.     Beat in egg (if double recipe, beat in egg one at a time).
5.     Add vanilla/milk mixture.
6.     Gradually add flour mixture until just combined.
7.     Using a spatula, stir in oats and cranberries.
8.     Wrap dough in wax paper and chill in fridge (minimum 2 hours) OR freezer (20 minutes).
9.     Preheat oven to 375oF,
10. Line baking sheets with parchment paper.
11. Shape 1½ tbsp of dough into balls; place 2” apart.
12. Flatten with the bottom of a glass to form 2-inch diameter rounds.
13. Bake until golden & soft in center, 13-15 min.
14. Cool on pan for 10 min before removing to cool completely on a wire rack.
NOTE: Store in an airtight container at room temp for up to 1 week. 

A look inside my cookie.

4.5 out of 5 NOMs