Tuesday, November 26, 2013

Baileys Cranberry Oats Cookies


I have been itching to bake, my physical healing is almost 80% and have cravings for these delectable Baileys Cranberry Oats Cookies . I took this recipe from SmittenKitchen . I tweaked it a bit, added Baileys and walnuts coz I wanted something more chewy and crunchy and at the same time have the fragrance of Baileys.  I omitted the raisins though :p  I love the dried cranberries better than the raisins. I finally found the time to bake it :))) I was delighted with the outcome ...its a thick and chewy oats cookies. I love it especially whilst baking in the oven,  the rich aroma of baileys wafting out of the oven really paid off despite all the hard work of having WB washing and cleaning up . Every bite bursts with baileys and walnut flavor. With the baileys added, it was really a winner. You can't stop eating it once you started the first bite :))   You can bake this for the coming festive season....awww I love Christmas...
















Baileys Cranberry Oats Cookies taken from SmittenKitchen )


Ingredients:

1/2 cup (1 sti

ck or 4 ounces) butter, softened

2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins * 
I use dried cranberries instead of raisins
1/2 cup walnuts, chopped (optional)

* I added 1.5 tbsp of Baileys

Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins ( dried cranberries) and walnuts and baileys, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.


Enjoy !

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