I found a cookie recipe at Fine Cooking that I have been wanting to try. Well, today I had a little extra time so I thought I would give the recipe a try. As I began pulling the ingredients out of the cupboards I discovered I was out of pecans and white chocolate. I live 45 minutes from the nearest decent grocery store and didn't have 2 hours to spend getting to and fro plus picking up these items and waiting in line to check out, so I used what I had on hand. Walnuts and semi sweet chocolate chips. Since the recipe was great to begin with I wasn't too worried. I enjoy white chocolate but have never felt it shines in cookies so I wasn't too concerned with using the semi sweet. These cookies turned out great. They were very crisp, and delicious. The individual flavors didn't really stand out they just kinda worked together to make a very tasty cookie. I think those who don't care for coconut, or cranberries, or even oatmeal cookie will be pleasantly surprise with this cookie. One reviewer said they would add more cranberries, cocount and nuts. I agree. Even though I increased the cranberries from 1/2 cup to 2/3 cup I might increase the amount again along with the coconuts and nuts.
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This make about 20-24 large cookies
Adapted from Fine Cooking
Jumbo Cranberry Oatmeal Jumbles
1/2 cup unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg, at room temperature
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1-1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sweetened dried cranberries
1/2 cup rolled oats (old-fashioned, not quick-cooking) lightly toasted
1/2 cup chopped walnuts, lightly toasted
1/2 cup sweetened coconut flakes, lightly toasted
1/2 cup semi-sweet chocolate chips
Preheat oven to 325°F.
To toast coconut and nuts:
Spread coconut evenly on parchment lined cookie sheet. Place in 325°F oven for approximately 8-12 minutes, checking often. As coconut begins to brown, stir lightly, keeping coconut spread evenly over the cookie sheet. As soon as coconut is lightly browned remove from oven and put coconut into medium bowl.
After coconut is toasted spread nuts and rolled oats evenly on same parchment lined cookie sheet. Follow the above directions for toasting the nuts. Check and stir often. Lightly toasted nuts do not look very brown so be careful not to leave in the oven too long. When done remove from oven and add to medium bowl with coconut.
Place flour, salt and baking soda in a small bowl, lightly mix to distribute ingredients.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the bowl. Add egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the flour mixture on low speed until thoroughly combined, about 1 minute. Scrape the bowl. Briefly mix in the remaining half of the flour mixture and beat on low speed until well blended, 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, oats, walnuts, coconut, and chocolate chips.
Scoop a scant 1/4 cup of the dough. Using your fingertips shape dough into 2-inch-diameter disks that are 1/2 inch thick. They don't have to be perfect. Space them at least 2 inches apart on the parchment-lined sheets. Bake until the cookies’ edges and bottoms are golden about 14 to 16 minutes.
Adapted from Fine Cooking 74, pp. 73
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