½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon table salt
130g rolled oats
125g unsalted butter, room temperature
150g light brown sugar
85g granulated sugar
1 teaspoon vanilla extract
1 large egg
85g diced dried apricots
45g golden raisins
45g dried cranberries
Preheat the oven to 180°C/350°F; line two large baking sheets with baking paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt. Stir in the oats.
In the large bowl of an electric mixer, beat butter, sugars and vanilla until light and creamy. Add the egg and mix to combine. Scrape the sides of the bowl occasionally. In low speed, add the dry ingredients in 3 additions, mixing just until incorporated. Mix in the apricots, raisins and cranberries.
Roll 2 leveled tablespoons of dough per cookie into a ball and place onto prepared sheets 5cm (2in) apart. Bake for about 15 minutes or until golden around the edges. Cool in the sheets over a wire rack for 10 minutes, then carefully transfer to the rack to cool completely.
Makes about 2 dozen
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