CRANBERRY-CARAMEL COOKIES & CAKE
Steps:
- Preheat the oven to 350 degrees. In the work bowl of a food processor fitted with a metal blade, process the oats for 1 minute, until they become a fine powder. In a medium bowl, combine that oat flour, flour, salt, and baking soda, and set aside. In a stand-mixer bowl fitted with a paddle, mix the oil and brown sugar on medium speed until combined. Slowly add the eggs, then the vanilla, mixing until homogeneous, making sure that the brown sugar is broken up, and scraping down the sides of the bowl. Add flour mixture and mix on medium until barely combined. Add the white chocolate chips, toffee bits, nuts, and cranberries, and mix until just combined. Using a rubber spatula, fold the batter from bottom to top several times to ensure mixture is homogeneous. Line 2 large baking sheets with parchment paper. Using an ice cream scoop or 2 tablespoons, drop large balls (about 2½ tablespoons of batter) onto to the sheet, leaving 1½ inches between the cookies, for about 10 cookies per sheet. Bake 15 minutes, switching racks halfway through the baking time. Remove from the oven when they are light golden brown. Allow to cool 5 minutes on the sheet and then transfer to a cooling rack. Repeat for rest of dough. To make the cake, preheat the oven to 350 degrees and spray a 9-inch pan with nonstick spray. With wet hands, pat the batter down evenly in the pan and bake for 40 to 45 minutes until the top is golden brown and a skewer comes out clean. Transfer to a wire rack to cool. Slice and serve. (For a single large cake, use the full batch of dough in a 12-inch pan for the same baking time.)
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