Was-Oatmeal White Chocolate-Chunk Cookies w/ Spicy Spiked Cranberries Now- Oatmeal Rum-Cranberry White Chocolate-Chunk Cookies

[Guest guest]

Feather:

 

I have " Strayed " from your snagged recipe quite a bit. I hope you do not mind.

The concept seemed interesting and your commentary played a big role in my about

to be experiment. [ Strayfeather. I loved that takeoff on your ID ....]

 

I have modified this greatly from the original recipe .... I have nottried

making these yet, but logic tell me i will like the results. I am not a sweets

lover, so much of the suggars have been omitted, especially the corn syrup. Not

wanting trans FA's, the shortning went also. I plan on trying these between

Christmas and New years, if not sooner. Depends on the number of last minute

shoppers out today & tomorrow.. If these cookies work out well, taking them to

our New Year's Eve pajama party.

 

Oatmeal Rum-Cranberry White Chocolate-Chunk Cookies

 

An untried Holiday Cookie Recipe With mucho Spirit!

 

1 cup dried cranberries

8 tablespoons Dark Rum

2 cups wholegrain oat or kamut flour

1 teaspoon non-aluminum baking powder (Rumson or =)

1/2 teaspoon baking soda

1 cup (2 sticks) Butter or Earth Balance Non-hydroginated butter-like substance

1 1/2 cup Brown Rice Syrup or 1 cup unrefined dark brown sugar

3 Tbsp Agar (or the equiv. of 1 egg of Ener-G egg sub.)

2 cups white chocolate chunks

3 cups old-fashioned rolled oats

 

Place the cranberries & rum small non-aluminum saucepan and bring to a boil.

Remove from heat, cover, and allow to sit for at least 20 minutes or until the

cranberries have absorbed most of the liquid. Set cranberries aside. Preheat the

oven to 350 degrees.

 

Prepare several non-aluminum baking sheets with cooking spray or butter. Mix the

flour, baking powder & baking soda in a bowl and set aside.

Use a mixer to beat the butter and rice syrup on medium speed for 2 minutes. Add

the egg substitute, agar (or egg if you use eggs) and beat until fluffy.

 

Beat in the flour mixture a little bit at a time. Stir in the oats, cranberries

and chocolate. Refrigerate the batter for at least 10 minutes.

 

Drop the dough in tablespoon sized balls onto the baking sheets, spaced about 3

inches apart. Flatten each ball slightly with the back of a spoon.

 

Bake the cookies, one sheet at time, for about 12 minutes or until the edges are

golden. Transfer the cookies to a cooling rack, and allow to cool for 15

minutes. Serve or store in an airtight container for up to 2 weeks.

 

Modified greatly from a recipe from October 2005 in Chile Pepper Magazine

 

 

-

" strayfeather1 " <otherbox2001

 

Friday, December 22, 2006 1:22 AM

Oatmeal White Chocolate-Chunk Cookies with Spicy

Spiked Cranberries