Welcome back! Today Cynthia, our hostess from Feeding Big, chose a Thanksgiving theme for us to #Fillthecookiejar.
I thought long and hard about this. I wanted to make another biscotti using cranberries but instead I decided to make Cranberry Pepita Cookies.
These slightly sweet and tart Cranberry Pepita Cookies are a perfect combination and can be an excellent on-the-go snack..
- 3/4 cup unbleached all-purpose flour
- 3/4 cup white whole wheat flour
- 2/3 cup steel-cut oats, processed into a crumbly flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup dried craisins
- 1/8 cup coarsely chopped pepitas
- 1/8 cup semisweet chocolate mini chips
- 2/3 cup packed brown sugar
- 4 tablespoons butter, softened
- 2 tablespoons honey
- 1 teaspoon vanilla bean paste
- 1 large egg
- 1 large egg white
- Non-stick cooking spray
- In a large bowl, using a whisk combine flours, oats, and baking powder.
- Add the next 5 ingredients (through chips).
- In a separate large bowl, combine sugar and butter; beat with a mixer at medium speed until light and fluffy.
- Add honey, vanilla, egg, and egg white; beat well.
- Add flour mixture to sugar mixture; beat at low-speed until well blended.
- Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350°.
- Take dough out of the bowl and roll it into a long rectangle log. Using a sharp seratted knife slice the dough into 36 slices.
- Place on a baking sheet coated with cooking spray.
- Bake at 350° for 10 minutes. Cool 2 minutes on the baking sheet.
- Remove from baking sheet, and cool completely on wire racks.
I gotta be honest with you. I usually don’t have the patience to wait for cookie dough to chill in the fridge for any length of time. But I got lucky. I started these cookies early on Sunday morning. Day light savings time. I had an extra hour since I still woke up early. We go my dog clock in our house.
Now you can enjoy viewing several other Thanksgiving Themed cookies to fill your cookie jar.
Thanks for stopping by…