Editor’s Note: Welcome to the 2014 edition of The 12 Days of Christmas Treats! For the next 12 days, we’ll bring you a new, scrumptious recipe for a holiday cookie, cake, or other sweet treat. Whether you leave them out for Santa or simply sample them all yourself is up to you, we just encourage you to try them all! Leave your comments below each recipe and upload a photo if you make your own batch at home. Season’s Eatings!
PHILADELPHIA, PA — ‘Tis the season of eating! With holiday festivities officially underway, we’re decking the halls and whipping up some Christmas cheer in the Hockey Pub kitchen once again. This year we’ll have some fun treats, tasty cocktails, dazzling desserts, and, of course, cookies! We kick things off with a simple yet delicious twist on a classic oatmeal cookie. And oatmeal DOES count as a breakfast item, right?
Chewy Oatmeal-Cranberry Cookies
Recipe Courtesy: Food Network Magazine, December 2013 (Vol. 6, No. 10)
Prep/Cook Time: 2 hours, 35 minutes
Yield: 2 dozen cookies
1 3/4 cups all-purpose flour
1 tsp apple pie spice
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
2 1/2 cups rolled oats
1 1/4 cups dried cranberries
1 cup confectioners’ sugar
1 tbsp milk
1. Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. (If you don’t have apple pie spice, use a combination of cinnamon, nutmeg, allspice, ground cloves, and nutmeg.) In a separate bowl, beat the butter, brown sugar and granulated sugar with a mixer on medium speed until light and fluffy.
2. Reduce the mixer speed to low and and beat in the eggs one at a time.
3. Slowly add in the vanilla extract.
4. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and chill until firm, at least one hour.
5. Position oven racks in the upper and lower thirds and preheat to 350F. Line 2 baking sheets with parchment paper. Form chilled dough into 2-inch balls and arrange them two inches apart on the baking sheets. Press each dough ball flat with a spatula.
6. Bake the cookies until they golden around the edges with soft centers, about 15 to 20 minutes (switching pans halfway through). Slide the cookies onto wire racks to cool completely, then whisk the confectioners’ sugar and milk in a bowl and drizzle over the cooled cookies.
Be sure to check back tomorrow for our next holiday recipe: Lemon Ginger Wafers!
Photo credits: Amy Johnson