Cranberry Oatmeal Cookies with Chocolate Chips 蔓越莓燕麥巧克力碎片餅乾

Unlike other baking goods, baking cookies is the easiest, the least time consuming, and the most spontaneous. You don’t need to worry about the exact measurement or you will mess up. You can also easily adjust any ingredient to your own preference.

Cranberry Oatmeal Chocolate Chips Cookie
Cranberry Oatmeal Chocolate Chips Cookie

I tried this recipe from the food network oatmeal cranberry cookies recipe but I reduced the total sugar amount since the dried cranberries are sweet and I don’t like my cookies being too sweet. Also, I happen to have some chocolate chips left in my fridge for a while. Why not give it a try? I think. Surprisingly, it turned out tasting really good with a little bitter-sweetness flavor to the cookies. Yum~

Servings: 40-50 cookies    Total Time: 40 mins    Difficulty: easy

Ingredients:

  • Unsalted butter 1 cup (2 sticks)
  • Dark brown sugar 1 cup
  • 2 eggs
  • Pure vanilla extract 1 tsp
  • [dry ingredients] All purpose flour 1 1/2 cup
  • [dry ingredients] Aluminum free baking powder 1 tsp
  • [dry ingredients] Salt 1/4 tsp
  • [dry ingredients] Ground cinnamon 1 tsp
  • Old-fashioned rolled oats 3 cups
  • Dried cranberries 1/2 cup
  • Chocolate chips 1/2 cup

Directions:

  1. Soften butter in room temperature (or I just microwaved it for about 30 seconds.) Well beaten the butter with sugar until smooth and creamy.
  2. Scramble 2 eggs (better in room temperature as well.) Slowly mix the eggs into creamed butter in 2-3 portions.
  3. Mix in the vanilla extract and all the [dry ingredients].
  4. Use a scraper, slowly fold in the rolled oats. Then fold in the dried cranberries and chocolate chips. Put the cookie dough back in the refrigerator for at least 20-30 mins.                                        DSC02587 DSC02589
  5. Preheat oven to 350°F. In a large baking sheet, place one sheet of baking paper, scoop about 1-1.5 tbsp size of cookie dough with 1.5 inches apart.
  6. Bake for 10-12 mins or until lightly golden and then turn off the heat. Let the cookies sit in the oven for another 15-20 mins then place them on the cooling rack to cool down completely. The cookies may seem not completely golden when you take them out from the oven. Don’t worry, it will slowly turn golden when completely cooled.                                            DSC02595 DSC02606

I like my cookies a little more crunchy than chewy. If you like yours more chewy, just reduce the baking time and take out the cookies earlier to chill.


蔓越莓燕麥巧克力碎片餅乾

材料:

  • 無鹽奶油 1 杯 (2 條)
  • 黑糖 1 杯
  • 2 顆蛋
  • 天然香草精 1 小匙
  • [乾粉料] 中筋麵粉 1 1/2 杯
  • [乾粉料] 無鋁泡打粉 1 小匙
  • [乾粉料] 鹽 1/4 小匙
  • [乾粉料] 肉桂粉 1 小匙
  • 大燕麥片 3 杯
  • 蔓越莓乾 (或其他果乾) 1/2 杯
  • 巧克力碎片 1/2 杯

做法:

  1. 奶油室溫軟化,或是微波約30秒。將奶油和糖均勻攪拌到成滑順的霜狀。
  2. 將室溫蛋打散。分成兩到三次加入奶油霜中,均勻攪拌。
  3. 加入香草精以及 [乾粉料] 拌勻。
  4. 用一個刮刀,將燕麥片均勻切拌至餅乾糊中,再拌入果乾和巧克力。將拌好的餅乾麵糰冰回冰箱約20-30分鐘。
  5. 烤箱預熱 350°F 同時,在一個大烤盤上鋪一張烤盤紙,每隔4-5 公分放約1.5 大匙的餅乾小圓團。
  6. 烤10-12 分鐘或餅乾微微變黃。關掉烤箱,讓餅乾在烤箱中用餘溫再烤約15-20分鐘。拿出餅乾到網架上放涼。就可以準備下午茶囉~

嘴饞想吃點零食的時候,烤一點燕麥蔓越莓餅乾,簡單、美味、又健康。我的食譜是參考Food network 的食譜再減糖的配方,吃起來比較不甜膩。裡面的佐料也可以自己依照喜歡的食材做替換喔!!

如果不想一次烤這麼多餅乾,沒烤完的餅乾麵糰可以冰在冰箱約2個禮拜,下次要烤的時候拿出來回溫約10分鐘就可以了~

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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.

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