Tuesday, July 19, 2011
I'd like nothing more than to tell you that I've been to busy to blog because of the beautiful summer weather..but I can't. We've been hammered with rain,storms and temps so cool that I have been thinking non stop of soups and stews! I've been cooking and baking but have been to bummed out to blog. It's really not fair to have a summer that reminds you of winter..espically since winter hangs around forever here. I'm hoping August will make up for all of this and I can get back to grilling again..I'm so anxious to try my hand at grilling pizza!!
These cookies are something I whipped up while the weather was cool. It reminds me of Fall, wich is something I shouldn't be thinking about right now, but I am. I've made two batches of these cookies..one following the exact recipe and the other one I added and took away somethings. These cookies are wonderful but I felt like they needed a slight tweak. The cranberries and oatmeal make this a super delicious chewy cookie and the maple syrup glaze makes you want to eat these for breakfast with a nice cup of hot coffee (wich I may or may not have done on maybe one or two occasions). The problem I ran into was that there wasn't enough maple flavoring for my liking. To solve this I added maple extract to both the dough and the glaze. The other thing I changed was the amount of baking soda. I must be hyper sensitive to that stuff because thats all I could taste the first time around. So I cut back to only one teaspoon and that did the trick. These cookies are seriously addictive and I plan to make these again when it is actually fall out :)
Cranberry Oatmeal Cookies w/ Maple Syrup Glaze
1/2 cup Butter, softened
1/4 cup Pure Maple Syrup
1/2 cup Sugar
3/4 cup Brown Sugar
2 Large Eggs
1 tsp. Maple Extract;optional
1-1/2 cups All-purpose Flour
1/4 tsp. Salt
2 tsp. Baking Soda..I cut back to 1 tsp.
3 cups Old Fashioned Rolled Oats
1-1/2 cups Dried Cranberries
1 cup Powdered Sugar
3 TBS Pure Maple Syrup
1 tsp. Maple Extract;optional
3-5 TBS Milk or Cream
Pinch of Salt
Preheat oven to 350 or 180 celcius. Line a cookie sheet with parchment paper and set aside. In a small bowl, combine the flour,baking soda and salt;whisk and set aside.
In a large mixing bowl, cream together the butter,syrup,sugar and brown sugar until light and fluffy. Add in the extract if using and eggs;beat until combined. Add the flour mixture and beat just until combined. Add in the oats and cranberries and mix with a large wooden spoon.
Drop by tablespoons full onto sheet about 1 inch apart. Bake 7-10 minutes or until cookies are a golden brown. Cool for 3 mins before removing to wire rack.
To make the glaze combine all the ingredients and enough milk to achieve desired consistency. You can either drizzle the glaze over with a spoon or dip the tops into the glaze.
** The original recipe says to drop golf ball sized portions of dough onto the cookie sheet. I was unable to get the middle of the cookies to bake all the way through when using that much dough. I slightly cut back and still came away with really large cookies but they were baked all the way through. I needed to cook mine slightly over the 10 mins to achieve this**
Source: La Kocinera