You know how sometimes you just really crave a cup of tea and a Hobnob, especially when it’s stormy outside? Tonight was one of those nights, except that I didn’t have any hobnobs. I thought about making oatmeal raisin cookies, but I didn’t have any raisins, so my plan was to make oatmeal cranberry white chocolate cookies. And then I went a bit mad and started adding whatever I found in the cabinet that looked tasty. This was the end result. I am calling them squirrel cookies because they contain a lot of nuts, seeds, and berries.
makes about 30
1 stick (113 g) unsalted butter, at room temperature
1/3 c (67 g) dark brown sugar
1/4 c (48 g) granulated sugar
splash of almond extract
splash of vanilla extract
1 c (125 g) plain flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 c rolled oats
white chocolate chopped into chunks
handful of slivered almonds
a few handfuls of toasted seeds, like pumpkin, sesame, flax, and sunflower (what, you don’t keep these on hand for baking emergencies?!)
1. Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugars. Beat in the egg, almond extract and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda and salt.
4. Beat the dry ingredients into the wet ingredients, and stir in the oats, cranberries, white chocolate chunks, almonds, and seeds.
5. Bake for 10-12 minutes, and then allow to cool on baking sheets to solidify (cookies will be soft when they come out of the oven).