Sunday, April 25, 2010

Oatmeal Craisin Cookies

Yep, I'm still here - I bet you thought I'd punked out and left Argentina. Nah, I'm just hiding in my little apartment...working away. But today I stopped to make a taste of home and use up the rest of my craisin stash. My mom mentioned a similar recipe and said that she'd send it but I couldn't wait - so I just modified the Quaker recipe and gobbled these up! This recipe is for only half of a batch - 18 cookies.

Oatmeal Craisin Cookies
  • 3/4 c. flour (I used wheat flour from Coto but it's not whole wheat so use your best judgement if you incorporate wheat flour. Also, if you're using Argentine flour you'll need to add 2 T. more)
  • 1/4 t. baking soda
  • 1/4 t. baking powder
  • 1/2 t. cinnamon
  • 1/4 t. salt
  • 1 1/2 c. quick oats
  • 1/2 c. brown sugar
  • 1/4 c. sugar
  • 113 grams butter, softened
  • 1 egg
  • 1/2 t. vanilla
  • 1/2 c. dried cranberries
Whisk together flour, bs, bp, cinnamon, salt and oats - set aside. Cream butter and sugars, add egg and vanilla. Slowly add dry ingredients until incorporated (batter will be slightly dry), mix in craisins. Drop spoonfuls onto non-stick cookie sheet and bake 12 minutes at 180C (350F).


PaganAngel said...

Yum! I've made tons of oatmeal cookies since I've been here as well. But I gotta ask--2 extra Tbs of flour? Why?

I don't have proper measuring tools, so I stay away from exact recipes, but I never noticed a difference in Argentine flour and the american kind. Is it the humidity? I have noticed I need the high end recommendations of flour for dough recipes, which I assume is due to the wet air.

meag said...

The extra flour is something I picked up from Katy at Pomelo Pleasures:

I have no idea why, but I noticed that it did make a difference in my baking, and that by adding a bit more flour, I'm getting better results. Before I realized it was the flour I had been skimping on the butter but this seems to work out better.

babypicturethis said...

Ooh, I'm a bad cookie maker (can never get them right) but am going to try these, they look so good!


Katie said...

It's alive¡¡¡ ;) Glad to see a new post from you - and a timely post at that - because my stepdad just brought me a big bag of Craisins. Yay!

Interesting advice about the flour. I hadn't noticed a difference, but I'm willing to give your suggestion a try. Is this tip limited to cookies or all baked goods?

The Argentine variable that always manages to throw me off kilter is my wonky oven. I'd kill for an oven with real temperature control!!!


where did you find craisins??? I'm in BA and at one point they had them a few years ago, but haven't seen them sine :(

PaganAngel said...

Interesting...I'll have to give the extra flour a shot next time. And another blog to add to my list!