You won’t believe it, but we also love to bake!
Cooking delightful dishes is what we normally do, well, since we need to eat. But we all could use a break from the “needs” and treat ourselves to the “wants”.
For an easy fix, cookies or brownies normally do the trick. Since the go-to cookie recipe in the Little Yellow Kitchen is oatmeal chocolate chip, we decided that it was time to spice it up and get creative with a variation on the norm. This is the recipe I found on Food Network, while doing some research: Craisy Oatmeal Cookies.
These are definitely the new favorite. Especially right out of the oven, when the aroma of fresh rosemary saturates the air, and perks up your tastebuds as you take that first bite!
2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
1 1/4 cups dark brown sugar
1 tablespoon honey
1 1/2 teaspoon vanilla extract
1/2 cup sweetened coconut flakes
3/4 cup dried cranberries
2 cups rolled oats
1 1/2 teaspoons fresh rosemary, finely chopped
- 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. Mix in coconut, dried cranberries, oats and rosemary.
- The original recipe said to fold in the dry ingredients to the rest of the mixture, but honestly, it would probably be fine to throw them in the mixer to do the grunt work for you, just be careful to not overbeat!
- Form into balls (about 2 Tbsp )
- Place 2 inches apart on greased cookie sheets.
- Bake until cookies turn golden, 11-13 minutes. Remove from oven to cooling rack. They say to let them sit on the sheet for 5 minutes, but I definitely couldn’t wait that long.
From the Little Yellow Kitchen,