Projo Food Blog

On Monday I shared a chicken recipe from the James Beard Foundation member newsletter. But I know we all like a great cookie and so today here's one that fits the bill.
It was shared with JBF by member Claire Lichtenstein of Santa Fe, New Mexico, a former pastry chef.

Cranberry-Pecan Oatmeal Cookies

1 cup all-purpose flour
1 cup cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3/8 teaspoon ground cloves
3/8 teaspoon allspice
1/2 pound (1 cup) unsalted butter, at room temperature
1 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup chopped pecans, toasted
1 1/2 cups old-fashioned rolled oats
1 cup dried cranberries

Preheat the oven to 375°. Line two cookie sheets with parchment paper. Place the cranberries in a small bowl. Sift together the flours, baking soda, salt, cinnamon, cloves, and allspice. Set aside.

Beat together the butter and sugars until creamed. Add the eggs, one at a time, beating after each addition. Beat for 2 or 3 minutes on high until light and fluffy. Add the vanilla. Stir in the sifted dry ingredients and just before they are thoroughly mixed, add the pecans, oats, and cranberries. Stir well to evenly distribute the ingredients.

Spoon heaping tablespoons of the batter onto the prepared cookie sheets, leaving about 1 1/2 inches between the cookies. Flatten slightly with the back of a spoon. Bake for 9 to 12 minutes, until golden brown. Cool a minute or two on the cookie sheet before transferring to a rack to cool completely.
Makes 40 cookies

 Tags  James Beard Foundation

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