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Saturday, July 30, 2011

Oatmeal Cranberry Pecan Coconut Cookies

The "kids" are going to visit their other parents on the "right coast" by train. So The grandsons and I have been making goodies for the trip. First we made the original  Vanishing Oatmeal Raisin Cookie just reducing the fat to 1/2 cup, adding one-half cup of chopped pecans and substituting allspice for the cinnamon (allergy). They are good cookies but nothing to rave about. They might be better if Quaker told us to rehydrate the raisins before adding them to the dough. I suggest a bit (1/2 cup) of white grape juice, wine, or even plain water. Just let them soak while you prepare the the cookies and add the drained raisins when it calls for them.

Daughter wanted some with craisins instead of plain raisins so last night we made these.

Preheat oven to 350 F
In a small bowl measure
1 cup dried cranberries
1/2 cup white grape juice (or wine, apple juice, water)
Let soak while preparing cookies


On wax paper, or in adequate sized bowl combine:
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground Allspice (or cinnamon)
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)

In Large Mixer bowl beat until creamy

  • 1/2 cup (1 stick) Dairy free margarine (butter)
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • Add:
  • 2 eggs
  • 1 teaspoon vanilla
  • Beat well, scraping down bowl often.
Add flour mixture carefully. It may be advisable to do this in two or three moves depending on your mixer. Mix well but do not over mix.
  • Drain the cranberries and Add them to dough with:
  • 1/2 cup chopped pecans (or walnuts, almonds)
  • 1/2 cup shredded coconut
Mix it up. (I hit "Rock and Roll" on my big Kitchen Aid Mixer once but it's better if you mix the cranberries, nuts and coconut in by hand)
Drop dough by rounded tablespoonfuls onto parchment paper lined cookie sheets. (I use a cookie scoop and have silpats on my wish list. Parchment parchment paper is cheap and almost everybody sells it now.)
Bake 8 to 10 minutes or until light golden brown. Watch the cookies not the time. This last batch took 13 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered
These may not make it to the train.

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