In the last couple of weeks two random, unexpected acts of kindness came my way. The kind leaving your emotions in an almost blissful state of pure, yet overwhelming joy. The first came from a friend who shared her memory of a dinner I had made some twenty something, maybe even thirty years ago. It was then she had first learned about and tasted creme brûlée. Having someone tell you your creme brûlée was the best they ever had and nothing since had ever compared to it brought an enormous amount of joy to my day. And if that wasn't enough, her words lingered in my heart for several days afterwards. The second random act of kindness came from another friend in the form of a gift or rather I should say gifts. Have you ever received a package containing so many thoughtful, well chosen treasures you couldn't help but uncontrollably weep? If you have, you know you have been gifted not once, but twice. Each of the tangible gifts in the boxes will always remain as a reminder of the generosity and thoughtfulness of a friend. But the mere fact they were each so carefully chosen, with some even having a beautiful well worn patina, added an intangible priceless, endearing quality to them. No words have yet to be created to express my gratitude for these gifts. While we may not remember all of the gifts we have received over the course of our lives, we always remember the ones our heart feels as if it were experiencing gratitude for the first time. And no matter how much time passes, we almost always remember significant firsts.
No matter how many oatmeal cookies you have eaten in your lifetime, you will definitely remember the first time you eat this Maple Cranberry Oatmeal Cookie. If you love the flavor of maple and are a bigger fan of dried cranberries than raisins, this is the oatmeal cookie you have been waiting for.
These cookies look and taste like something you would find in a boutique or high end speciality bakery. If you put them out on a platter, don't be surprised if someone asks you where you got them.
I am big fan of the Oatmeal Raisin Cookie already posted on the blog, but this Maple Cranberry Oatmeal Cookie is my newest crush.
What this oatmeal doesn't have is vanilla and cinnamon in it. The absence of those two ingredients may cause you some hesitation in baking them, but trust me when I say you won't miss them at all. However, what it does have is pure maple syrup. Yes, the real McCoy, the real stuff. Not anything labeled as pancake syrup. It also uses old-fashioned oats (oatmeal), not the quick cooking kind.
These cookies do not need any chill time in the refrigerator. Once you make the batter you are ready to bake!
The baking time for the Maple Cranberry Oatmeal Cookies ranges from 9 to 12 minutes. They are baked only until lightly browned as their color will continue to change while they remain on the cookie sheet for 10 minutes after being removed from the oven. Using an ice cream scoop to create golf-ball sized balls of dough helps to ensure all of the cookies bake evenly. Even with a short baking time, I still recommend you turning the sheet pan midway through the baking process.
After the ten minute cool down on the baking sheet, the cookies are transferred to a cooling rack. Allow them to cool completely before drizzling with the maple glaze. Instead of drizzling the glaze over the cookies, you could dip the tops of them in the glaze. Either way works. You decide.
Sprinkles are optional, but given that it is Valentine's Week, I couldn't resist. Add the sprinkles while the glaze is still wet.
It takes at least 30 minutes for the maple glaze to set up.
If you love an oatmeal cookie with a crispy, crunch exterior and somewhat soft interior, these Maple Cranberry Oatmeal Cookies are for you.
In spite of there being pure maple syrup in the batter and in the glaze, the flavor of maple is not overpowering. You can definitely taste it, but you can also taste the sweetness from the brown sugar and dried cranberries, the butters butteriness, and the heartiness of the oats. Seriously, these Maple Cranberry Oatmeal Cookies are everything an oatmeal cookies should be and then some. I am completely smitten with them. Make these for a friend. They won't forget the cookies and they won't forget you made them. And if by chance, they thank you again, days, weeks, months, or even years later, your heart will again burst with joy.
Maple Cranberry Oatmeal Cookies (Slight adaption to Rebecca Rather's Maple Glazed Oatmeal Cookies recipe in her cookbook "The Pastry Queen" Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery and Cafe")
Makes 24-28 2 1/2 - 3" cookies
Ingredients
Cookies
8 Tablespoons (1/2 cup or 1 stick) unsalted butter, room temperature
1/4 cup pure maple syrup
1/2 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs, room temperature
1 1/2 cups all-purpose flour (unbleached or bleached)
1/2 teaspoon kosher salt
2 teaspoons baking soda
3 cups old-fashioned rolled oats
1 1/2 cups dried cranberries
Glaze
1 cup confectionary sugar, sifted
3 Tablespoons pure maple syrup
4-5 Tablespoons heavy whipping cream (or whole milk)
Pinch of kosher salt
Optional: Sprinkles
Directions
Cookies
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
2. In a medium sized bowl, whisk together the flour, kosher salt and baking soda. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, granulated sugar and light brown sugar until light and fluffy.
4. Add in maple syrup and beat until well combined.
5. Beat in eggs one at a time.
6. Add in the flour mixture and oats. Mix until just combined.
7. Stir in the dried cranberries.
8. Using a 1 3/4 inch ice cream scoop (golf ball sized), drop balls of dough on the baking sheets, spaced about one and a half inches apart. Lightly press down the balls of dough.
9. Bake for 9-12 minutes, turning the tray midway and tamping it down, until cookies are lightly golden brown. Allow cookies to remain on the cookie sheet for 10 minutes before removing them to a cooling rack. Note: Cookies will continue to brown slightly when cooling on the cookie sheet, so be careful to not overbake.
Glaze and Assembly
1. In a medium sized bowl, whisk together the confectionary sugar, maple syrup, and 4 Tablespoons of the whipping cream until smooth. If the mixture is too thick, add another tablespoon of the cream.
2. Drizzle the icing over the cookies using the whisk. Alternately, dip the tops of the cookies into the glaze.
3. If using, top lightly with sprinkles.
4. Allow the glaze to harden (approximately 30 minutes) before serving.
5. Serve immediately or store in a sealed container. Alternately place individual cookies in cellophane or bags and seal/fold.
Notes: (1) Use real maple syrup, not pancake syrup. These cookies call for the real thing. (2) I used unbleached all-purpose flour when making these cookies.