Coffee, Treasures and Cranberries Cashew Oatmeal Cookies

It’s December….yuhuuuuu shy! Since it’s just the beginning I’ll start light, only with coffee coffee, cookies and reminiscing old memories…to set the Christmas spirit adore.These photos I took are very dear to me heart, with a very personal touch thanks to my granny’s photos from when she was around 20 and the recipes hand written by Marcin’s mum along the years.

Oatmeal Cashew Cranberries Cookies

Oatmeal Cashew Cranberries Cookies

My grandmother’s pictures are permanently in my wallet and they never chase to surprise me how beautiful she looks thru her natural features, modesty and simplicity of the photos . I miss her dearly every day, but luckily even grandma now knows how to take advantage of modern technologygiggle to talk her favorite granddaughter.

Oatmeal Cashew Cranberries Cookies Oatmeal Cashew Cranberries CookiesOatmeal Cashew Cranberries Cookies coffeeMarcin’s mum was very fond of cooking and always tried to bring variety in her kitchen. Whenever something pleased her taste buds she made sure to ask for a piece of paper and pen and write it down. As the collection of recipes kept growing, she decided to keep in her purse a green little notepad where she would neatly write lots of recipes. This little treasureheart has its own place in a metal box and from time to time Marcin brings it to the kitchen and words transform to enticing aromas and delightful flavor nice.

Oatmeal Cashew Cranberries-Cookies coffee and crumbles Oatmeal Cashew Cranberries-Cookies coffee cup

Ingredients

1/2 cup (115g) butter, softened at room temperature
3/4 cup (150g) brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 tablespoon (15ml) molasses (or honey)
1 and 2/3 cups (140g) oatmeal (rolled oats)
1 cup (125g) all-purpose flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup crushed cashew nuts
3/4 cup dried cranberries

Directions

1. In a big bowl, add the butter and two sugars and mix on medium – high speed until they become creamy and fluffy for about 5 minutes (the butter has to be softened at room temperature). Add the egg and mix until combine, about 30 seconds, followed by vanilla and molasses (or honey).

2. In a separate bowl mix together oatmeal, flour, cinnamon , baking soda and salt. Make a small well in the middle then add the wet ingredients and combine everything with a spatula or mixer, on low speed.

3. In a food processer or with a rolling pin (nuts in a bag) crush the nuts a bit (they don’t have to be powder, juts a mall pieces). Together with the cranberries , toss the nuts in the dough and mix with spatula. The dough with be thick and sticky , so chill for 20-30 minutes in the refrigerator to be able to work with it. No longer, or it will freeze.

4. Preheat oven to 170 degrees Celsius. Cover your tray with baking paper or silicone baking mats (I prefer the baking paper as the cookies bottom bake evenly). Roll balls of dough (about 1.5 tablespoons of dough for big cookies or about 1.5 teaspoons for small cookies) and place them with about 6 cm in between as they will flatten and expand. I was placing the big ones 2 per row and small ones 3 per row (on a 40×30 cm tray). You can press on each balls a few more nuts and cranberries, for the looks. Bake for about 10-12 minutes, the edges should be crunchy but the center still soft (it will becoming crunchier as they cool down). Take them out from the oven and leave them for 5 minute then transfer them on a cooling rack or plate.

5. Keep the cookies covered or in an air tight container but they’ll probably disappear fast….nom nom nom shy.

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