Giant Cranberry Oatmeal Cookie
Updated: May 9, 2019
The focus is on the word Giant. If you make this cookie any smaller it becomes thin and really chewy.
Still taste good but not as mouth watering good
170g unsalted butter (soften)
1/2 c sugar
1/2 c light brown sugar
1 tsp corn syrup
1 tsp vanilla extract
1 1/2 c flour
1/4 c cake flour
1 tsp baking soda
1/2 tsp table salt
1/2 c sweetened dried cranberries
1/2c rolled oats
1/2 c sweetened coconut flakes lightly toasted
1/2 c pecan or walnut (optional)
100g white chocolate chip
Preheat oven to 180C
Cream butter, sugar and brown sugar until fluffy
Add eggs, corn syrup and vanilla
Add dry ingredients mixture (flour, cake flour, baking soda & salt)
Stir in cranberries, oats, coconut flakes & white chocolate (nuts optional)
Scoop dough using a medium size ice cream scoop on parchment paper 2" apart
Refrigerate for 30 minutes before baking.
Bake 13 -15minutes.
Let it sit 5minutes before transferring onto wire rack
I bake this recipe a lot. I like the texture with pecan better in this concoction. And this cookie stays crispy in our humid weather. Remember to refrigerate the dough for at least 30 minutes before baking to avoid the cookie from spreading.