Translate

Wednesday, July 31, 2013

Cranberry Currant Oatmeal Cookies

Summer time is my least favorite time for quick trips to the grocery store to pick up one item.  When the kids are in school, popping in to the shops is quick and easy, but when the kids are out of school it is a much more time consuming proposition.



This week I needed to bake cookies for a bake sale, but did not have the ingredients for my usual cookie recipes on hand.  I really didn't want to make a special trip to the shops for one item.

I did, however have some craisins and also some currants left in the cupboard from my Fruit Paste recipe prep.  I figured this would be a suitable substitute for rasins and started in on the cookie baking.

My favorite Oatmeal Raisin Cookie recipe is from what has become my favorite baking cook book - the Favorite Brand Name Bake Sale Cookbook my sister gave me as a wedding gift.  It has some great recipes in it.  

The cookies turned out amazing.  The combination of the tartness of the cranberries and currants combined nicely with the sweetness of the cookie dough, and the icing added a special touch that made them a quick seller at the Bake Sale.

Cranberry Currant Oatmeal Cookies

 - Adapted from the Favorite Brand Name Bake Sale Cookbook

3/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 egg
1 tablespoon water
1 tablespoon vanilla, divided
3 cups uncooked quick oats
1/2 cup Craisins
1/2 cup Currants
1/2 cup powdered sugar
1 tablespoon milk
Preheat oven to 375F.
Beat butter, granulated sugar and brown sugar in large bowl with electric mixer at medium speed until light and fluffy.  Add egg, water and 2 teasoons vanilla; beat well.
Add flour, salt baking soda and cinnamon.  Beat at low speed just until blended.  Stir in oats, currants and Craisins.
Drop tablespoonfuls of dough 2 inches apart onto prepared cookie sheets (I use parchment paper lined cookie sheets).
Bake 10 to 11 minutes or until edges are golden brown.  Let cookies stand for 2 minutes on cookie sheets and then transfer to wire racks to cool completely.
For glaze, stir powdered sugar, milk and remaining 1 teaspoon vanilla in small bowl until smooth.  Drizzle over cookies with fork or spoon.  Store cookies tightly covered at room temperature or freeze up to 3 months.


This dough is also great for freezing prior to baking.  I make a extra large batch (quadruple the recipe) and shape into small balls.  Place the balls on a cookie sheet and cover with plastic wrap.  Put in freezer on cookie sheet until solid and then transfer to a ziplock bag.  It makes it super easy to bake a small batch of cookies for the family.  Nothing tastes better than cookies still warm from the oven!