These cookies are quite possibly the best-textured cookies ever. They have this wonderful crinkle top (kind of like molasses cookies do) but are soft and chewy inside. I love the fact that you puree the cranberries so they are consistently present in each bite.
Oatmeal Cranberry Crinkles
(makes quite a bit - at least 48 cookies for e)
- 2 cups of cranberries
- 2 cups flour
- 1 cup shortening (yes, shortening, but it's worth it every once in a while)
- 2 cups sugar
- 2 large eggs
- 2 cups old-fashioned rolled oats
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- extra sugar for rolling
1. Preheat the oven to 350°F and line baking trays with silpat.
2. Toss the raisins with 1/4 cup of the flour into a food processor (I used my mini) and pulse until the cranberries become a thick paste. I added a couple tablespoons of water to make it more pasty.
3. Cream the shortening and sugar with an electric hand mixer until light and fluffy. Beat in the eggs until the mixture is like frosting. Then add the cranberries.
4. Add the remaining 1 3/4 cups of flour, oatmeal, baking soda, salt, and cinnamon. Mix in with a wooden spoon until well-incorporated.
5. Roll the dough into ping-pong sized balls and roll each one in sugar before placing on baking sheet. Place each ball around 2" apart from the others. Bake for 12-15 minutes.
These blueberry cookies tasted very much like scones. I used whole wheat flour, which made them quite dense. They're tangy from the lemon juice and the fresh blueberries so between the texture, healthiness, and taste, I like this treat quite a bit!
Blueberry Lemon Cookies
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup salted butter, softened
- 1 cup sugar
- 1 egg
- 1/3 cup milk
- 1 tsp almond extract
- 2 tsp lemon zest, about 1 lemon
- Juice of 1 lemon
- 1 cup fresh blueberries