I have been busy cooking other stuff lately and have delayed baking these beautiful cookies, Baileys Cranberry Oats Cookies . I took this recipe from SmittenKitchen . I tweaked it a bit. I added Baileys and walnuts coz I wanted something more chewy and crunchy and at the same time scented with baileys. I omitted the raisins though :p
I had wanted to bake these sometime back but due to other commitment I postponed it till now. I love the dried cranberries better than the raisins. I finally found the time to bake it :))) I was delighted with the outcome ...its a thick and chewy oats cookies. I love it especially whilst baking in the oven the rich aroma of baileys wafting out of the oven really paid off despite all the hard work of washing and cleaning up . Every bite burst with the rich baileys and walnut flavor. With the baileys added it was really a winner. You can't stop eating it once you started the first bite :))
best to chill the dough in the fridge before you scoop them
on the parchment lined tray...it will be thick even after baking
it doesn't really spread out...so you can place it 1" apart
it has a chewy and crunchy texture...the walnuts gave
it the crunch...yummyumm
a tupper full of deliciousness , my two angels, Claire and Lyn
will be drooling and salivating when they feast their eyes on them
(",) I did this on purpose...the wicked Elin at work again
To Claire and Lyn : Don't worry, I will bring some to the office
for you two on Monday to savor....meanwhile drool and salivate first
but don't wet your lappy :))))
Thanks SmittenKitchen for sharing this awesome recipe :)
Baileys Cranberry Oats Cookies ( taken from SmittenKitchen )
1/2 cup (1 sti
ck or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins * I use dried cranberries instead of raisins
1/2 cup walnuts, chopped (optional)
* I added 1.5 tbsp of Baileys
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins ( dried cranberries) and walnuts and baileys, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.