GIANT CRANBERRY OATMEAL COOKIES

GIANT CRANBERRY OATMEAL COOKIES image

Yield 2 1/2 dozen

Number Of Ingredients 14

6 oz (3/4 C) unsalted butter, softened at room temperature
1/2 C granulated sugar
1/2 C packed light brown sugar
1 large egg, at room temperature
1 Tblsp light corn syrup
1 tsp vanilla
6 3/4 oz (1 1/2 C) unbleached all-purpose flour
1 oz (1/4 C) cake flour
1 tsp baking soda
1/2 tsp salt
1/2 C sweetened dried cranberries
1/2 C rolled oats (old-fashioned, not quick cooking)
1/2 C pecan pieces, lightly toasted
1/2 C sweetened coconut flakes, lightly toasted

Steps:

Preheat oven to 325 degrees. Line baking sheets with parchment. Toast the pecans and separately the coconut. In a bowl fitted with a paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrap the bowl. Add the egg, corn syrup and vanilla; beat for 1 minute on medium speed. Mix in half of the flour on low speed until combined, 30 seconds to a minute. Scrape the bowl. Briefly mix in remaining flour. Sprinkle in the cake flour, soda and salt and beat on low speed until well blended. With a wooden spoon stir in the cranberries, oats and coconut. Use your fingers to shape 2-oz pieces of dough (if doing giant cookies)into 2-inch disks. I usually shape into 1-inch balls. Bake until cookie edges and bottoms are golden and centers feel dry on the surface, but are still soft inside. About 15-16 minutes for giant cookies and 9-11 minutes for 1-inch balls. Let the cookies cool in the pan before transferring them to cool. These cookies will keep for three to four days at room temperature or for several weeks in the freezer.