Mrs. Regueiro's Plate: Chocolate Chip Oatmeal Cookies with Walnuts & Orange-Cranberries

Monday, June 15, 2009

Chocolate Chip Oatmeal Cookies with Walnuts & Orange-Cranberries

This recipe caught my eye in the latest edition of Entertaining from Cooks Illustrated. I'm always interested in a great oatmeal cookie recipe because it's kinda healthy to eat right? It didn't help that before I made the cookies, I was watching the Foodnetwork and saw the Challenge of baking cookies...oh the cookie showdown, and all the amazing cookies. Thank goodness I had my fix, along with a big cup of milk.

Chocolate Chip Oatmeal Cookies with Walnuts & Orange-Cranberries
Adapted from Cooks Illustrated

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups old-fashioned rolled oats
1 cup walnuts, toasted & chopped
1 cup orange-cranberries
3/4 cup of bittersweet chocolate chips
1 1/2 sticks unsalted butter, softened but still cool
1 1/2 cup packed brown sugar, preferably dark
1 large egg
1 teaspoon vanilla extract

1. Adjust oven racks to upper & lower middle positions. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpmat.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries & chocolate.
3. In a stang mixer fitted with paddle attachment, beat butter & sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture, and mix until just combined, about 30 seconds. With mixer still running on low, grdually add oat/nut mixture, and mix until just incorporated. Give dough final stir with rubber spatula to ensure thatno flour pockets remain and ingredients are evenly distributed.
4. Divide dough evenly into 16 portions, eac about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 blls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, and continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks) 8 to 10 minutes longer. Do not overbake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Review: The hubs loved them, and ate 5 cookies!!! I guess I'll be making these again!
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