I have my wonderful hairdresser, Danielle owner of Dia Salon, to thank for this recipe because what better way to end a hair appointment than with a homemade cookie! On Saturday afternoon after finishing with my hair, Danielle offered me a yummy cookie. So I did what any girl would do, I took two – one for me and…..another one for me (j/k one for Ryan). After eating my cookie, I was forced to drive back home in LA traffic with this cookie staring at me. I swear the cookie grew eyes and was begging me to eat it. I knew this little cookie would make my husbands face fill with a smile when presented to him, so I held off and yes, made it home without even as much as a nibble. Even though I did not eat Ry’s cookie, I couldn’t get it out of my head and only wanted more.
So, Sunday afternoon after our walk, I made Barefoot Contessa’s Oatmeal Cookie recipe and substituted dried cranberries for the raisins and used a bit less sugar than the recipe recommends, just as Danielle had done . Now these cookies aren’t very sweet, which make them perfect to consume with my morning coffee.
Cranberry Pecan Oatmeal Cookies
(Makes 15 to 17 Cookies)Ingredients 3/4 cup pecans
1 stick unsalted butter, at room temperature
1/2 dark brown sugar, lightly packed
1/3 granulated sugar
1 extra-large egg, at room temperature
1 teaspoons pure vanilla extract 1 teaspoon orange zest (optional) 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt + a big pinch
1 1/2 cups old-fashioned oatmeal
1/2 cups dried cranberries (i used Cransins) SPACE
Preparation Preheat the oven to 350 degrees.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, orange zest, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, dried cranberries, and pecans and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2.5-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 13 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.Tips: 1. According to my Barefoot Back to Basic’s Cookbook, roasting the pecans in the oven first brings out their flavor.
2. The cookies don’t spread much, if at all, so make sure you really flatten them out if you want more of a cookie rather than mound. 3. This is a “half” recipe, meaning it only makes 15-17 3-inch cookies. The original recipe makes 30-35 cookies which is way to many for the two of us, so this recipe only makes 15-17 cookies. 4. I decreased the granulated sugar from a 1/2 cup to a 1/3 cup and increased the salt a bit (i.e “+ the big pinch”). This makes them less sugary, but feel free to stick with the original recipe of 1/2 cup of granulated sugar. 4. For chewier cookies: Allow the cookies to cool on the cookie sheet.