Liren Baker is the voice behind the blog Kitchen Confidante, where she shares taste and inspiration in the kitchen. Inspired by the beauty of food, what it represents, what it invokes, and what we can create out of it, she shares recipes and images that remind her of her heritage, her childhood in New York, and the vibrant culinary culture she has learned to embrace in the San Francisco Bay Area, where she currently lives.
Some days, you just need a cookie. Warm and chewy, soft and sugary. It seems to me the cookie craving increases once the winds pick up and the rains fall, and all you want to do is stay cozy inside and watch a movie.
At least that's the case with me.
Last weekend, we settled down on the first rainy autumn afternoon of the season, excited to just crash on the couch and watch a family movie. There was an overwhelming request for oatmeal cookies, so it seemed a good time to use some of the crisp, sweet apples that have been so lovely lately.
Photo: Liren Baker
Shredded apple and chewy dried cranberries made for a soft and crumbly cookie, perfect with a cup of hot tea. As we hunkered down under warm blankets, a plate of just baked cookies on our laps, it was the perfect way to spend the a rainy evening...the first of many. I see more cookie nights in our future...and yours!
Apple Cranberry Oatmeal Cookies
Makes about 3 dozen cookies.
1 cup butter, room temperature 1 1/4 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups flour 1/4 teaspoon salt 1 teaspoon baking soda 2 1/4 cups oats 1 1/2 cups shredded apple 1 cup dried cranberries
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer, beat the butter until light and creamy. Mix in the sugar, cream for about 2 minutes. Beat in the eggs and vanilla extract and mix until well incorporated.
In a separate bowl, whisk together the flour, salt and baking soda. Add to the mixing bowl on low speed until just combined. Stir in the oats, apple, and cranberries.
Using a small ice cream scoop (or similar), form rounded balls of dough about 2 tablespoons each and place on a parchment paper lined baking tray two inches apart. Extra dough can be freezed for later baking, if you wish. Bake for 15-17 minutes or until the cookies are a golden brown. Remove from oven and let it rest for about 1 minute on the tray. Transfer to a wire rack to cool completely.