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

[Guest guest]

I love it I love how recipes evolve and change / stray . Your

take looks great Alyssia and I think even my sister-in-law who has

problems with gluten and dairy could enjoy your version. Let me know

how yours turn out. I'm thinking I'll try yours with some of that

spiced rum that's been lurking in the back of the liquor shelf!

Peace,

Diane

 

 

, " Alyssia "

<deechun_sa_ngop wrote:

>

> 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

>

>

>

>

[Guest guest]

Thanks for that vote of confidence Diane

 

I have to try these on Diane around the lake .... Anything with alcohol in

it draws her like a magnet

 

Alyssia

 

 

-

" strayfeather1 " <otherbox2001

 

Friday, December 22, 2006 3:43 PM

Re: Was-Oatmeal White Chocolate-Chunk Cookies w/

Spicy Spiked Cranberries Now-

 

 

>I love it I love how recipes evolve and change / stray . Your

> take looks great Alyssia and I think even my sister-in-law who has

> problems with gluten and dairy could enjoy your version. Let me know

> how yours turn out. I'm thinking I'll try yours with some of that

> spiced rum that's been lurking in the back of the liquor shelf!

> Peace,

> Diane

>

 

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