Tender Cranberry-Raisin Oatmeal Cookies from King Arthur Flour
I didn't have alot of the spices but they still turned out great. We skipped the rum, used 100% Vermont Maple Syrup, sliced almonds and added Ghiradelli Chocolate for the last dozen.
1 cup unsalted butter
1 3/4 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon spiced rum (optional)
2 large eggs
3 tablespoons (2 ounces) boiled cider (for great flavor; substitute maple syrup)
1 cup dried cranberries, packed
1 cup golden raisins
1 cup chopped pecans or almonds
2 cups King Arthur 100% Organic White Whole Wheat Flour
3 cups old-fashioned rolled oats
Preheat your oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a large mixing bowl, combine the butter, sugar, baking powder, baking soda, spices, salt, vanilla, and rum, beating until smooth.
Add the eggs one at a time, beating well after each addition; then add the boiled cider or syrup. Stir in the fruit and nuts, then the flour, beating gently until well combined. Add the oats last, making sure they’re thoroughly distributed throughout the bowl.
Now, you can make these cookies three different sizes. A tablespoon cookie scoop will make traditional 2 ½" cookies. A heaped scoop of dough, using a tablespoon cookie scoop (3 tablespoons, about 2 ounces), will make 3 ¼" cookies. A muffin scoop (1/4 cup) will make big 4" cookies, suitable to wrap individually and sell at a bake sale. Drop balls of dough onto the prepared sheets, leaving about 2" between them.
Bake the cookies until they’re just barely set on top–about 12 minutes for the small cookies, 13 to 14 minutes for the medium cookies, and 16 minutes for the large cookies. Remove them from the oven, and cool them on the baking sheets, or transfer them to a rack to cool. Yield: about 4 dozen small, 30 medium, or 2 dozen large cookies.
