Thursday, October 28, 2010

Cranberry Gem drop cookies

These are a popular cookie in this house and I think they just shout Fall.  I originally made these for an egg and dairy free option for my daughter when we were doing a more strict elimination for her food sensitivities.  Now I don't have to worry so much about eggs and dairy in moderation.  But this cookie is still wonderful.  Darling hubby loves them because they are soft and cakey/chewy, but have a crisp crust when fresh.  They are simply delightful.  To really go overboard, (and drive hubby wild), I might add white chocolate chunks and pecans.  I'd definitely reduce the sugar though in that case as these are nicely sweet and just balanced by the tart cranberries as they are.

When the batter is freshly made, they will tend to spread like the ones you see above.  The next batch may turn out more like a jumble cookie as the flour absorbs moisture from the batter.  They are still delicious, just a little more rustic looking.  If you like flatter cookies, use a light hand measuring the flour.  Whole wheat absorbs more than white flour. You can also slightly flatten subsequent batches before baking.  If you like nice soft cookies, give these a try.  They freeze well and actually taste great frozen.  The other nice thing is that since this is a relatively small batch, you can't be a complete glutton.  ☺  Here's how they bake up when the batter has rested for a while.

Cranberry Gem Cookies
Makes 2 dozen
½ cup sunflower oil - the type of oil seems to make a difference in how they turn out.  We really like this result.
½ cup light brown muscovado sugar, loosely packed
1/3 - ½ cup evaporated cane sugar - use less if your applesauce is sweetened
1 tsp vanilla
¼ cup unsweetened applesauce - also good with cinnamon applesauce, use less sugar
1¾ cup white whole wheat flour
½ tsp baking soda
½ tsp sea salt
1 c. dried cranberries

Preheat oven to 375ºF.  Line a baking sheet with parchment paper.  In a medium bowl, stir together the oil, sugars, vanilla and applesauce with a wooden spoon.  Stir until it comes together in a cohesive batter.  You won't see any free oil.  In another bowl, whisk together the flour, soda and salt.  Add slowly to the batter and stir to almost completely incorporate.  Add the cranberries just before all the flour is mixed in.  Stir until all the flour is mixed in and the cranberries are well distributed.  Drop by rounded tablespoons full onto the parchment or use a full cookie scoop.  Cookies will spread more when batter has not rested.

Bake 12-14 minutes or until light golden brown.  Cool 1 minute on baking sheet, then move to wire rack.

Happy Baking!

1 comment:

  1. Those look so delicious! This is going in my try it folder.


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