This cranberry oatmeal cookie is always a comfort that reminds me of going to my grammas after school.
Cranberry Oatmeal Cookies
A chewy and sweet cookie that is a nod to childhood.
This cookie batter freezes well uncooked, best when formed into balls then flatten slightly and frozen on a lined cookie sheet. Once frozen toss them into a freezer bag.
1/2 cup Butter, softened
1/2 cup White Sugar
1/2 cup Brown Sugar, firmly packed
1/4 cup Water
1 tsp Vanilla Extract
1 cup Flour
1/2 tsp Baking Powder
1/2 Baking Soda
3/4 tsp Cinnamon
1/4 tsp Nutmeg
2 cups Rolled Oats
1/2 cup Dried Cranberries
Preheat oven to 350*F
In a bowl cream together butter and sugars until fluffy. Beat in the egg, water and vanilla.
In a separate bowl mix together flour, baking powder, baking soda, salt, spices and oats.
Mix together wet and dry ingredients until fully combined then add the dried cranberries and mix until cranberries are dispersed fully throughout the dough.
Drop from heaping tablespoons onto a greased or lined cookie sheets about 2″ apart. Flatten with a fork and bake for 8-10 minutes or until golden brown.
Happy baking everyone!
I lived most of the first seven years of my life in New Brunswick where my father was born and raised, and where most of his family as well as himself still resides. If someone was to ask me what I miss most about not living in New Brunswick aside from my family would be this amazing brown bread! Its soooooo good that I eat it without anything at all on it (that should tell you right there how good it is!).
East Coast Brown Bread
A delicious sweet brown bread commonly found on the east coast of Canada.
This is a sticky dough which in turn makes it lighter when baked.
- 3 cups water
- 1 1/2 tsp salt
- 1 cup oatmeal
- 2 tbsp butter or margarine
- 2 eggs, beaten
- 1 cup molasses
- 6 cups all-purpose flour
- 2 pkg or 4 1/2 tsp quick rise yeast
In a pot bring the water and salt to a boil. Reduce heat and add the oatmeal, cooking for 1 minute. Remove from the heat and let cool for a few minutes then add the butter, eggs and molasses. Mix well and set aside to cool for a few more minutes.
In a large bowl combine the flour and the yeast. Once combined add the oatmeal mixture and mix until combined. Turn dough out onto a floured surface and knead dough for 10 minutes, adding flour as required.
Form into loafs of buns and set in the appropriate greased baking pans. Cover and let rise for an hour minimum to 2 hours.
When ready to bake preheat your oven to 325*F. Brush the top for the dough with an egg wash and bake for about 45 minutes or until dough sounds hollow when you knock on it.
*If you are using yeast that needs to be activated then omit 1 cup of water from the beginning step and use that water to active your yeast. Combine when mixing the wet and dry ingredients together.
Happy cooking everyone!