spiked cranberry oatmeal cookies

  • Currently 4/5
yields: 45 cookies

spreads out more than the cranberry-ginger oatmeal cookie.
2 large eggs
1 tsp vanilla extract
1 tbsp orange liqueur (Grand Marnier, Cointreau, triple sec...)
2/3 cup (3 oz) dried cranberries
1 2/3 cups (7.5 oz) all purpose flour
1 tsp baking soda
3/4 tsp salt
1 tsp ground cardamom
3/4 tsp ground cinnamon
1/4 tsp ground allspice
2 sticks (8 oz / 226 g) unsalted butter, room temperature
1/2 cup (3 oz) packed dark brown sugar
3/4 cup (6 oz) granulated sugar
2 cups (6 oz) old-fashioned oats
1. whisk eggs, orange liqueur and vanilla in small bowl to blend. mix in dried cranberries; cover and let stand at room temperature 1 hour.
2. preheat oven to 325°F. line baking sheets with parchment paper.
3. sift flour, baking soda, salt, and spices into medium bowl.
4. using electric mixer, beat butter in large bowl until fluffy. add sugar and beat until smooth. add currant mixture and beat to blend. stir in flour mixture. mix in oats.
5. drop batter by level tablespoonfuls onto prepared sheets, spacing 1 1/2 inches apart. bake 1 sheet at a time until cookies are golden brown, about 10-12 minutes. cool on sheets.
recipe adjusted from Epicurious, currant and spice oatmeal cookie.

interesting technique, soaking eggs and dried fruit for one hour along with extract. added orange liqueur for some zing. possible to use brandy or even bourbon whiskey?

possibly add some zest?

possibly can use raisin but will most likely have to reduce sugar by at least 1/4 cup as raisins are sweeter.
Meal   SnackDish   Cookie
Cooking Method   Baked 
Features   Vegetarian

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