Posts: 485
First: 7/31/2011
Last: 4/1/2013
bd2133ff-2cfa-436f-a2cd-967f1940f841
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I call this a "seasonal cookie" INGREDIENTS · 2 CUPS ALL-PURPOSE FLOUR · 1 TEASPOON BAKING SODA · 1 TEASPOON BAKING POWDER · 1 TEASPOON CINNAMON · 1/2 TEASPOON SALT · 1 CUP UNSALTED BUTTER (2 STICKS), AT ROOM TEMPERATURE · 1 1/4 CUPS DARK BROWN SUGAR · 1 TABLESPOON HONEY · 1 TEASPOON VANILLA EXTRACT · 2 EGGS · 1/2 CUP SWEETENED COCONUT FLAKES · 3/4 CUP DRIED CRANBERRIES · 2 CUPS QUICK OATS · 1/2 TEASPOON FRESH ROSEMARY, FINELY CHOPPED DIRECTIONS PREHEAT OVEN TO 350 DEGREES F. IN A MEDIUM BOWL, SIFT TOGETHER FLOUR, SODA, POWDER, CINNAMON AND SALT. SET ASIDE. IN A LARGE BOWL, CREAM BUTTER AND SUGAR WITH A MIXER. MIX IN HONEY AND VANILLA UNTIL FLUFFY. ADD EGGS ONE AT A TIME, UNTIL FULLY INCORPORATED. MIX IN COCONUT, DRIED CRANBERRIES, OATS AND ROSEMARY. FOLD DRY INGREDIENTS INTO BUTTER MIXTURE. FORM INTO BALLS, APPROXIMATELY 2 TABLESPOONS. PLACE 2 INCHES APART ON PARCHMENT LINED COOKIE SHEETS. BAKE UNTIL COOKIES TURN GOLDEN, 13 TO 15 MINUTES. REMOVE FROM OVEN TO COOLING RACK. LET SIT 5 MINUTES IN THE PAN BEFORE TRANSFERRING TO A RACK TO COOL COMPLETELY.
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