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Wednesday, January 30, 2013

Oatmeal Yogurt Cranberry Cookies and a GIVEAWAY


So if you are not new to my blog you may have noticed it looks quite different.   It was time for a change.  I wanted something that was jut mine and unique. I connected with Sarah from Becoming Martha, this is her Etsy Shop - Cece Bella Designs.  She was so wonderful to work with - easy,  patient, creative and quick.   I am so happy with what she has done, and hope you enjoy my new pretty blog.  I will also have a new tab with a recipe index coming soon.

I got a new baking toy for Christmas and I love it.  If you have a kitchen aid mixer you need one of these.   It is a special beater blade that wipes down the sides of the bowl as it spins.


It obviously doesn't get everything but it does work quite well and it will now be my permanent blade.   Since I am so happy with my new blog design and happy with my beater blade I am GIVING AWAY TWO beater blades.   Check down below for entering.

So I love yogurt covered cranberries.  Have you tried these?  They are highly addicting, to the point I eat handfuls and then realize the bag is empty.  Dangerous.   I decided I would attempt some baking with them to see what happens.   The result is these wonderful oatmeal cookies.


Oatmeal Yogurt Cranberry Cookies
(adapted from Anna Olson - Back to Baking)
Makes about 2 dozen

INGREDIENTS:

  • 1/2 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1 cup unbleached all purpose flour
  • 1 1/4 cup flaked/large oats (not quick/instant)
  • 1/2 tsp baking soda
  • 4 tsp cornstarch
  • 1/2 tsp salt 
  • 3/4 tsp cinnamon
  • 1 cup yogurt covered cranberries

INSTRUCTIONS:
1) Preheat oven to 325F.  Line two baking sheets with parchment.
2)  In a medium bowl combine flour, baking soda, salt and oats.
3) In a large bowl or your mixer bowl, add butter and sugars and cream together until light and fluffy. 
4) Add egg, egg yolk and vanilla and mix to combine.
5) Add dry ingredients to the wet and beat on low until almost combined.  Add yogurt cranberries and mix until just combined. 
6) Using a small-medium scoop , place mounds on baking sheets.  Bake for 15-18 minutes until edges are lightly golden.   Let cool on pan for 3-5 minutes, then transfer to a wire rack to cool completely.

Cookies + yogurt covered cranberries = All good.

MEG's RATING : D-EEEEE-LICIOUS!





GIVEAWAY

To enter leave a comment letting me know what is the first thing you would bake with your new blade?

For additional entries following me using the links in my new header.  The more you follow the more entries you have to win.  Let me know you did each.

Giveaway runs until Saturday Feb 2 @ 9am EST.  Open to US and Canadian residents.


Thanks and Good Luck




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