January 21, 2010
Anyway, I broke off a little piece of the not too thoroughly baked confection (i.e. still gooey in the middle) and it was great. It tasted like oats and brown sugar and butter with flecks of dried cranberries. It reminded me of granola, but in cookie form. I knew I wanted to re-create it, and perhaps healthify it a bit too. So here's my attempt. Not as buttery-ooey-goeey as Natalie's but pretty much spot on with flavor. I like 'em a lot and hopefully you will too.
Loosely adapted from Better With Butter and Whole Grain Gourmet
1/2 cup whole wheat pastry flour
1 cup rolled oats
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup dried fruit of choice [I used a mix of cranberries, blueberries, and golden raisins]
4 tablespoons unsalted butter (1/2 stick)
1/4 cup dark brown sugar, packed
1/2 teaspoon vanilla extract
3 tablespoons maple syrup
1 1/2 tablespoons almond butter [I used Trader Joes' Roasted Almond Butter with Sea Salt]
In a large bowl, mix all the dry ingredients together. Add the dried fruit into this mixture. Then, in a medium bowl cream the butter and brown sugar and then mix in the egg, maple syrup, and almond butter.
Mix the wet ingredients with the dry. If you want a thicker cookie, cool the dough in the fridge for 20 minutes before placing it on a cookie sheets.
Preheat the oven to 350 F. Drop by teaspoonfuls on a parchment lined baking sheet and bake for about 15 - 20 minutes or until lightly golden.