Cranberry Oat Cookies With Almonds & Chocolate

My toddler likes to think she’s the original cookie monster. She can inhale a whole batch of cookies in a couple of sittings – if allowed to. Though I am not much of a cookie person myself, we do go through quite a few batches around here. I prefer baking cookies that have a savory quality to them. I also need them to taste less like a dessert and more like a healthy-ish snack that wont have me running to closest treadmill after snack time.

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Fortunately, my current food idol, Ottolenghi, has just what I need. His latest release, Sweet, is my favorite bedtime reading. I plan to bake my way through the book and this recipe is a great starting point. It has something for everyone. It is sweet without being excessively so. It’s chewiness is punctuated by the crunch of the nuts. The tartness of the cranberries plays beautifully with the bittersweet notes of chocolate.

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That’s not all. This recipe has the goodness of wholewheat flour and oats. The cookie dough doesn’t need to be chilled before baking and the cookies will stay good for up to a week in an airtight container at room temperature.

Have I convinced you to bake a batch yet? Let’s get started!

Ingredients

  • All purpose flour – 50 grams or 1/4 cup plus 2 tbsp
  • White whole wheat flour – 25 grams or 3 tbsp
  • Old fashioned oats – 50 grams or 1/2 cup plus 1.5 tbsp
  • Whole almonds – 50 grams or 1/3 cup*
  • Dried cranberries – 42 grams or 1/3 cup
  • Orange zest – 1/2 tbsp or the zest of a small orange
  • Orange juice – 1 tbsp
  • Unsalted butter – 75 grams or 1/3 cup (softened to room temperature)
  • Granulated sugar – 34 grams or 1/4 cup minus 1 tbsp
  • Salt – a pinch
  • Bittersweet chocolate bar (at least 60%) – 3 oz or 90 grams

*I used slivered almonds instead of whole almonds while testing the recipe and they turned out just as good. You will need 2/3 cup of slivered almonds. You can skip the roasting step and add them to the recipe as is

Yield – 10 to 12 cookies that are 2.5 inches in diameter. Recipe can be doubled

Method

  • Preheat oven to 350 F. Spread the whole almonds out on a baking tray lined with parchment paper and bake in the preheated oven for 10 minutes till they’re just roasted. Set them to cool on a rack. Once cooled, chop them roughly into bite sized pieces. Set aside. If using slivered almonds you can skip this step
  • Increase the oven temperature to 375 F or 190 degree Celsius and preheat
  • Rough chop the dried cranberries. Soak them in the orange juice for about 10 minutes
  • In a medium bowl combine the all purpose flour, whole wheat flour, oats, almonds and salt and set aside
  • In the bowl of a mixer cream the butter, granulated sugar and orange zest till it turns light and fluffy and increases in volume. This takes at least 5 minutes
  • Add the flour-almond mixture to the butter-sugar mixture and whip to combine
  • Add the cranberries soaked in orange juice and whip briefly
  • Lightly dust your work surface with flour. Turn the dough out onto it and gently bring it together into a ball
  • Roll the dough out between two sheets of parchment paper or cling film into a rough circle which is 1/4th of an inch thick
  • Using a 2.5 inch cookie cutter punch out the cookies. Using a spatula gently transfer the cookies onto a tray lined with parchment paper. Place the cookies about an inch apart. They do not expand in the oven
  • Bake in a preheated oven for 18 to 20 minutes till they are uniformly golden brown
  • Cool the cookies on the tray for 5 minutes then transfer them to a wire rack
  • While the cookies are cooling, melt the chocolate in a double boiler (set a small sauce pan with an inch of water in it over the stovetop on low heat. Place the bowl with chocolate over this saucepan and stir periodically till the chocolate melts). Set aside to cool slightly
  • Dollop about a teaspoon of chocolate on the cookies and spread it out evenly using the back of a spoon. Set the cookies back on the rack to cool completely and till the chocolate sets
  • The cookies will stay fresh in an airtight container at room temperature for up to a week

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Recipe adapted from the Cranberry and Oat Cookies recipe from his latest book Sweet

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Almond & Oat Cookies

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I don’t bake cookies as often as I should. I have a long list of cookie recipes that I want to try but have not gotten round to yet. These cookies are on the top of that list. These cookies should, in fact, top every cookie list out there. They’re crisp on the outside and chewy in the middle. They are thin and light. They are rich and buttery. They have almonds and oatmeal (my favorite cookie ingredient).

You see what I’m talking about!

 

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Heads up – this cookie uses up a lot of butter and sugar – that’s where the ‘rich and buttery’ trait comes from. But let me tell you, this cookie is worth every single calorie. I have had half a dozen of these over the weekend and I have no guilt! None.

So quick and easy to make. Just whip butter and sugars, add egg and vanilla and then add the all purpose and oat flour mixture.

 

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Stir chopped almonds through the dough and you’re ready to scoop!

 

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They go oh so well with coffee! I am definitely making these again. With Amaretto. For sure.

 

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Yield – 32 cookies

Ingredients

  • Salted butter – 3/4 cup*
  • Light brown sugar – 1/2 cup
  • Granulated sugar – 1/3 cup
  • Large egg – 1
  • Vanilla extract – 1 tsp
  • All purpose flour – 1/2 cup plus 2 tbsp
  • Oat flour – 1/2 cup (directions given below)
  • Finely chopped almonds – 1/2 cup

*You can use unsalted butter too. Just add 1/8 tsp of salt to your dry ingredients

Method

  • Make sure all your ingredients are at room temperature. Preheat oven to 350 F or 177 degree Celsius
  • Pulse half a cup of rolled oats or old fashioned oats in a food processor till you end up with a fine powder. This is oat flour
  • In a medium sized bowl combine all purpose flour and oat flour and whisk to combine
  • In a larger bowl whip butter and sugars together with a mixer till it turns light and fluffy. This takes 5 to 7 minutes
  • Add the egg and vanilla extract and whip again for a minute till they are thoroughly combined
  • Next add the dry ingredients to the wet in three batches, whipping briefly each time to combine
  • Add the finely chopped almonds and stir them through the cookie dough with a spatula
  • Line a cookie sheet with parchment paper or a silicone mat. Using a 1 tablespoon measure as a scoop, drop cookie dough onto the sheet with a gap of at least 3 inches between each scoop. Gently flatten each scoop of dough just a little. These cookies spread a lot!
  • Bake in a preheated oven for 8 to 10 minutes till the edges turn golden brown
  • Allow the cookies to cool on the cookie sheet for at least 5 minutes. Then transfer to a wire rack to cool completely. Do not attempt to move the cookies while they are still warm. They may break. They harden only when cooled
  • Store in an airtight container. If you find that the cookies soften after a couple of days put them back in a 350 F oven for 2 to 3 minutes and they will crisp up again
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Recipe adapted from Chocolate, Chocolate and More

Single Serve Apple Crisp

This one is for you and only you. No sharing necessary. In fact it is best eaten in solitude, at the end of a long day, when you want to reward yourself for being the awesome superhero that you are.


Wait till the kids are sound asleep.  Tackle all your chores for the night. You really want this to be the absolute last thing you do before you hit the bed. Then spend just 20 minutes putting this together. It’s totally worth it. I have made it a gazillion times already and it never gets old!

As easy as 1-2-3. Tossed chopped apple in a butter sugar mixture.


Make the crumb topping.


Top apples and bake!


Soft, gooey apples in a sweet caramel sauce topped off with a buttery crumble. Add a scoop of vanilla ice cream and you’re in dessert heaven. It’s a magical combination of comfort food and guilty pleasure.


If you must share, this recipe can be easily doubled.

Ingredients

  • Apple chopped into small pieces – 1/4 cup
  • Salted butter – 1/2 tbsp
  • All purpose flour – 1 tsp
  • Milk – 2 tsp
  • Vanilla extract – 1/2 tsp
  • Light brown sugar – 1 tbsp

For the crumb topping

  • All purpose flour – 2 tsp
  • Oats – 1 tbsp
  • Light brown sugar – 1 tbsp
  • Baking powder – a pinch (approx 1/8 tsp)
  • Cold salted butter – 1/2 tbsp

Method

  • Preheat the oven to 375 F or 190 degree C
  • First the topping – Mix all the dry topping ingredients in a small bowl and add the butter. Using a fork or your fingers gently mix the butter into the dry ingredients. It should all be evenly combined but you should still be able to see bits of butter. Refrigerate this mixture while you get the apples ready. This will make sure the butter in the crumble mix doesn’t melt
  • Chop apple into bite sized pieces and set aside. I like to peel the apple first
  • Melt butter in the microwave in a small ramekin or oven safe cup. This is what I have and I love them!
  • Add all purpose flour, milk, vanilla and sugar and mix until smooth. This turns into a delicious caramel sauce
  • Add the apples to this mixture and toss to combine
  • Top with the crumble mixture
  • Bake in a preheated oven for 15 minutes
  • The apple crisp is done when the crumble topping is nice and golden and you can see the sauce gently bubbling near the surface
  • Allow it to cool for about 5 minutes. Top with ice-cream and dig in!