Wednesday, January 23, 2013

Cranberry, Walnut and Oatmeal Cookies - CNY 2013

I had bookmarked this cookie recipe from Happy Home Baking [see here] sometime back and just got to baked them this time.  Then I realised that this recipe is quite similar to my other cookie recipe on Raisins, Walnut and Oatmeal Cookies.  The only difference is raisins and dried cranberries.  Anyway, both are good cookies that are easy to make and not too sweet as I  reduced the sugar.
Ingredients
[makes 80 pieces - 2 small bottles]
90 gm butter
25 gm sugar 
25 gm brown sugar
1 tsp vanilla essence
1 egg
1/4 tsp salt
100 gm plain flour - sifted
100 gm oatmeal
50 gm dried cranberries - cut small cubes
50 gm chopped toasted walnuts


  1. Beat butter with sugar and salt until light and fluffy.  Add in essence and egg, continue to beat until well combined.
  2. Mix flour with oatmeal.  Add to creamed butter mixture and fold to incorporate ingredients.
  3. Lastly fold in cranberries and chopped walnuts.
  4. Drop a teaspoonful of dough onto baking tray lined with parchment paper, leaving some space in between dough.
  5. Baked in preheated oven at 175-180 degrees C for 15-20 minutes or golden brown.
  6. Remove from oven and transfer cookies to cool on wire rack before storing in airtight container.


I am submitting this post to Chinese New Year Delights 2013
hosted by Sonia aka Nasi Lemak Lover

Nasi Lemak Lover

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12 comments:

  1. Esther@thefussfreechefJanuary 23, 2013 at 1:54 PM

    Hi Kimmy, i have both cranberries and raisins in my fridge, will try to make these tonight :)

    ReplyDelete
  2. kimmyJanuary 23, 2013 at 10:03 PM

    Hi Esther, you can reduce the sugar cos' the raisins and cranberries are sweet. Happy baking.

    ReplyDelete
  3. celineJanuary 27, 2013 at 3:02 PM

    hi, can you please share how much sugar did you reduce? i prefer less sweet cookies too.

    ReplyDelete
  4. kimmyJanuary 27, 2013 at 9:58 PM

    Hi Celine, you can reduce to 15 gm each for both sugars. The sweetness comes from the dried cranberries.

    ReplyDelete
  5. DelphineJanuary 29, 2013 at 5:23 PM

    Hi Kimmy,
    Thank you so much for sharing so many types of cookies, but the way what type of oatmeal that you are using, TQ.

    ReplyDelete
  6. kimmyJanuary 30, 2013 at 2:48 PM

    Hi Delphine, I only have quick cooking oatmeal at home, so I used it.

    ReplyDelete
  7. DelphineJanuary 31, 2013 at 3:06 PM

    Hi Kimmy,
    Thank you so much, for your prompt reply, then I think if were to do it I will use the instant oatmeal. For your info, I did your Rosette Custard Butter Cookies last night, thank you it turns out well. I tried using the Sawa Cookies Press but the cookies were too big, so after 2 trays I used back pipe star rosettes, I like the recipe because when I did other butter cookies they were too oil & difficult to hand as for your it is so much easier to handle. Thank you so much.

    ReplyDelete
  8. kimmyJanuary 31, 2013 at 8:38 PM

    Hi Delphine, I'm glad it turns out well. I mixed this cookie dough for a friend to bake. The cookies turned out hard cos' she rolled the dough into balls instead of dropping teaspoonful of dough to bake.

    ReplyDelete
  9. DelphineFebruary 1, 2013 at 9:57 AM

    Hi Kimmy,
    Thank you so much for all your lovely recipes, Wishing You & Family A Very Happy Chinese New Year With Good Health & Best Wishes Too!

    ReplyDelete
  10. kimmyFebruary 1, 2013 at 2:41 PM

    Hi Delphine, my greetings to you and your family too. Happy Chinese New Year. Hope you will continue to visit me to see the simple food I prepare for my family.

    ReplyDelete
  11. DelphineFebruary 7, 2013 at 12:31 PM

    Hi Kimmy,
    Thank you so much for your kind invitation, I will visit you more often and kind of you to share all your delicious food & recipes with us. Happy New Year.

    ReplyDelete
  12. kimmyFebruary 7, 2013 at 3:48 PM

    Hi Delphine, I'm happy my postings on food and recipes are of use to you.

    ReplyDelete