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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 29g Recipe makes 48 cookies) |
||
| Calories 117 | ||
| Calories from Fat 58 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 56mg | 2% | |
| Potassium 54mg | 1% | |
| Total Carbohydrate 13.7g | 4% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 7.2g | ||
| Protein 1.7g | 3% | |
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Ingredients
- 6 3/4 ounces all-purpose flour (1 1/2 c.)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups old fashioned oats
- 8 ounces unsalted butter, slightly softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, beaten lightly
- 1 tablespoon honey
- 2 teaspoons pure vanilla extract
- 6 ounces dried cranberries (1 1/3 c.)
- 5 ounces chopped pecans (about 1 c.)
Directions
1
Oven to 350 degrees F.2
(if baking right away).3
Line sheet pans with parchment.4
Mix the dry ingredients together, then stir in the oats.5
Set aside.6
Beat the butter and both sugars together until light and fluffy.7
Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.8
Add the flour mixture in two additions, beating each until well combined.9
Stir in the cranberries and pecans.10
At this point, you can either bake, or freeze.11
To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.12
Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.13
To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.14
Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.15
Let cool on the pan for 5 minutes, then transfer to a rack to cool.
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Featured Reviews for This Recipe
From: Bring Emeril Back To FoodNetwork!
On Aug 16, 2008
I am not sure if this is my fault or not but I can't get these cookies to stay very thick. When cooked they are nearly wafer thin. If anyone has any suggestions I would greatly appreciate them. Other than that the cookies taste awesome. We used to buy frozen Otis Spunk... cookie dough but no more! Follow-up : I made these a second time being sure to follow the recipe exactly and the cookies were much thicker. Don't know what I did but it was not the recipe's fault!
From: cindyo
On Jul 8, 2008
this is a chewy oatmeal cookie recipe! took me forever to find one! thank you than you! i added raisins and choco chips instead of cranberries but i will try them next time! i also baked them on a stoneware..
From: Geema
On Jun 12, 2004
Finally...an oatmeal cookie that has turned out perfectly for me the non-baker! This was going to be my last attempt at making oatmeal cookies, since every other time over the past years, the cookies have spread too far and been more like an thin oatmeal crisp. They were pretty tasty, but definitely the chewy, hearty oatmeal cookie I crave. Now I have my recipe and can bake with confidence, following these good, simple directions. I used an interesting combination of dried berries...cranberries, cherries and blueberries...along with a generous cup of chopped pecans. Delicious! Thank you PetitFour for restoring my faith in oatmeal cookies!
From: Patric
On Feb 8, 2004
I made this recipe yesterday and the cookies were delicious. I used parchment paper for the first time and I will never bake without it again. It is great! I wondered about the tbsp. of honey in this recipe but it must help with the golden brown color and great texture. I made about 42 cookies using a rounded tbsp. I didn't add cranberries due to my husband's insistence. The oven time was dead on and this will now be my official oatmeal cookie recipe. They were lovely and crisp on the outside and soft and chewy in the middle. How nice to find a recipe that needs no adjustments regarding oven time, etc. Thank you Petitfour!
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