This classic oatmeal cookie has a New England twist, with the addition of cranberries and maple syrup, both ingredients gathered in abundance from Massachusetts to Maine.
The first oatmeal cookie recipe was first published in 1896 and is still a favorite today. We even have a day set aside for this culinary delight! April 30th is National Oatmeal Cookie Day!
Yield: 26, 3” Cookies
|1/2 Cup||Unsalted Butter – room temperature||112g|
|2 Tb||Maple Syrup||40g|
|1/2 tsp||Vanilla extract||3g|
|1 1/2 Cup||All-purpose flour||220g|
|1 1/2 tsp||Cinnamon||3g|
|1/2 tsp||Baking Soda||3g|
|1 3/4 Cups||Old Fashion Oats||180g|
|1 Cup||Dried Cranberries||135g|
|3/4 Cup||Chopped Walnuts (optional)||80g|
- Preheat oven to 350
- In a medium bowl whisk flour, baking soda, cinnamon, and salt. This will combine the dry ingredients and remove any lumps which may be in the flour. Set aside.
- Cream together with electric mixer on medium speed, shortening, butter, and sugar until light and fluffy.
- Add egg, maple syrup, and vanilla until well combined.
- Slowly add milk, mix until well combined
- Add flour, baking soda, cinnamon, and salt, mix on low speed until incorporated, do not over mix.
- Add oats, mix till combined.
- Stir in cranberries and walnuts
- On a parchment-lined cookie sheet, drop 2 tablespoonfuls, or a #24 cookie scoop. Flatten slightly with fingers to ensure even baking.
- Bake for 12 to 15 minutes, cooking times may vary depending on your oven.
Oatmeal cookie dough will freeze nicely. Scoop out dough on a parchment-lined cookie sheet pan. Place the cookie sheet in the freezer for an hour. Once your dough balls are frozen, you can place them in a plastic freezer bag. They will keep in the freezer for up to six weeks. When you have a craving for a cookie just take out how many you want, they will defrost at room temperature within 30 minutes, just long enough for the oven to heat up. Remember to label every frozen item with both the name and date.