Smoked Oatmeal Craisin Cookies
Amaya loves her craisins. She actually likes most dried berries, but craisins are her favorites. That tart-sweet taste appeals to her. So it was a no-brainer for us to add them to oatmeal cookies, a perennial favorite in our house. That chewy sweet texture is the perfect afternoon snack for all of us, and punched out and baked over a bed of fruit, it makes a wonderful crisp. Try it, and you’ll understand what we’re talking about.
225 grams unsalted butter, room temperature
215 grams brown sugar
150 grams granulated sugar
2 large eggs
5 grams vanilla
225 grams all-purpose flour
6 grams salt
5 grams baking soda
0.5 grams nutmeg
2 grams ground cinnamon
270 grams smoked rolled oats (plain rolled oats are almost as delicious)
180 grams dried sweetened cranberries
Put the butter in a standing mixer fitted with a paddle attachment and beat until creamy. Add the sugars and beat until light and fluffy. Add the eggs, one at a time, mixing until each one is fully incorporated. Add the vanilla and mix until fully absorbed into the mix. Whisk together the flour, salt, baking soda, nutmeg, and cinnamon, and add them to the mixer. Mix on low until they are fully incorporated. Add the rolled oats and the cranberries and mix on low until just combined. Put the cookie dough into a vacuum bag and vacuum seal to hydrate the dough. Alternatively, wrap the dough in plastic wrap and chill it overnight.
Pre-heat the oven to 350°F. Cut the dough into the desired shapes or use a small scoop to drop tablespoons of dough onto a parchment-lined sheet pan. Bake the cookies for 7 minutes, and then rotate the cookie sheet 180° and bake for 5 minutes more until golden brown. Let the cookies cool for at least 5 minutes before eating.
*Alternatively, roll the dough out about 1/4-inch thick and cut it out to fit over the top of a fruit crisp. Bake as usual, covering the crisp with foil if it starts to get too brown.
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