| Recipe: |
Heavily adapted from America's Test Kitchen
Makes at least 24 cookies
Ingredients:
¾ cup (5 ounces) all purpose flour
¼ cup almond flour
½ teaspooon salt
½ teaspoon baking soda
2/3 cup packed brown sugar
2/3 cup canola oil
1 tablespoon water
1 teaspoon vanilla extract
1 large egg plus 1 large yolk
3 cups rolled oats
1 cup dried cranberries
½ cup dark chocolate chunks
Directions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper.
2. Whisk flour, almond flour, salt, and baking soda together in bowl; set aside.
3. Whisk sugar, oil, water, and vanilla together in large bowl until well combined. Add egg and yolk and whisk until smooth. Stir in flour mixture until fully combined. Add oats, cranberries, and chocolate and stir until evenly distributed.
4. Using cookie scoop (or estimate 2 T of dough), roll balls of dough and space about 2 inches apart on prepared sheets, 12 balls per sheet. Press balls to ¾ inch thickness.
5. Bake, 1 sheet at a time, until edges are set and centers are soft but not wet, 10 minutes, rotating sheeting halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack to finish cooling.
Make ahead option:
Freezer: Portion out dough as you would for baking right away (into ¾ inch thick discs) on parchment-lined baking sheets or large plates and freeze until solid, about 30 minutes. Arrange the frozen unbaked cookies in zipper-lock bag or in layers in airtight storage container and place them back in the freezer for up to two months. You may need to increase the recipe’s baking time, but no defrosting is necessary.
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