White Chocolate Cranberry Cashew Oatmeal Cookies for the #FBCookieSwap
White Chocolate Cranberry Cashew Oatmeal Cookies for the #FBCookieSwap might be a good recipe to expand your hor d'oeuvre collection. Watching your figure? This gluten free recipe has 73 calories, 1g of protein, and 4g of fat per serving. This recipe serves 72 and costs 12 cents per serving. Many people made this recipe, and 364 would say it hit the spot. A mixture of baking powder, vanillan extract, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Cupcakes and Kale Chips. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 7%, which is improvable. Similar recipes are Cranberry Orange Chocolate Pistachio Cookies #fbcookieswap, White Chocolate Peanut Butter Cookies #fbcookieswap, and White Chocolate Zucchini-Oat Cookies (Gluten Free) #fbcookieswap.
Servings: 72
Ingredients:
1 t baking powder
½ c chopped cashews
2 T cornstarch
½ c dried cranberries
2 large eggs
¾ c granulated sugar
1½ t ground cinnamon
½ c packed light-brown sugar
4½ c old-fashioned oats, divided (gluten-free if needed)
½ t salt
2 sticks unsalted butter, room temperature, divided
2 t pure vanilla extract
½ c white chocolate chips
Equipment:
baking sheet
stand mixer
hand mixer
blender
spatula
whisk
bowl
oven
frying pan
wire rack
Cooking instruction summary:
in a small pan, brown one stick of the butter by melting over medium low heat until melted, then cook slowly until the butter begins to turn brown, stirring or whisking occasionally. Be careful not to burn the butter. Set aside to cool to room temperature.Preheat oven to 350°F.In a blender, grind 1½ cups oats into a fine powder.In a bowl, whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.In a large bowl, with a stand mixer or hand mixer, beat the cooled browned butter, the remaining stick of butter, sugar and brown sugar until light and fluffy.Beat in the eggs one at a time, then the vanilla.Reduce mixer speed to low, and gradually add the ground oat mixture, beating until combined.With a spatula, fold in white chocolate chips, dried cranberries, cashews, and remaining 3 cups oats.Drop dough in about 1 tablespoon mounds onto a parchment-lined baking sheet, 2 inches apart.Bake about 12-15 minutes, or until cookies are golden brown at edges.Let cool on sheet on a wire rack 2 minutes, then transfer to rack to cool completely.
Step by step:
1. in a small pan, brown one stick of the butter by melting over medium low heat until melted, then cook slowly until the butter begins to turn brown, stirring or whisking occasionally. Be careful not to burn the butter. Set aside to cool to room temperature.Preheat oven to 350°F.In a blender, grind 1½ cups oats into a fine powder.In a bowl, whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.In a large bowl, with a stand mixer or hand mixer, beat the cooled browned butter, the remaining stick of butter, sugar and brown sugar until light and fluffy.Beat in the eggs one at a time, then the vanilla.Reduce mixer speed to low, and gradually add the ground oat mixture, beating until combined.With a spatula, fold in white chocolate chips, dried cranberries, cashews, and remaining 3 cups oats.Drop dough in about 1 tablespoon mounds onto a parchment-lined baking sheet, 2 inches apart.
2. Bake about 12-15 minutes, or until cookies are golden brown at edges.
3. Let cool on sheet on a wire rack 2 minutes, then transfer to rack to cool completely.
Nutrition Information:
covered percent of daily need
