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Recipe

Jumbo Cranberry Oatmeal Jumbles

By Nicole Rees Fine Cooking Issue 74
Scott Phillips

Yield: Yields 16 to 18 big, chewy cookies.

If you’re not a fan of white chocolate, you can omit it from this recipe and double the amount of dried cranberries instead.

Ingredients

  • 6 oz. (3/4 cup) unsalted butter, softened at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 Tbs. light corn syrup
  • 1 tsp. pure vanilla extract
  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  • 1 oz. (1/4 cup) cake flour
  • 1 tsp. baking soda
  • 1/2 tsp. table salt
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup rolled oats (old-fashioned, not quick-cooking)
  • 1/2 cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
  • 1/2 cup sweetened coconut flakes, lightly toasted
  • 3-1/2 oz. good-quality white chocolate, coarsely chopped

Nutritional Information

  • Nutritional Sample Size per cookie based on 18 cookies
  • Calories (kcal) : 250
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 35
  • Sodium (mg): 150
  • Carbohydrates (g): 30
  • Fiber (g): 1
  • Protein (g): 3

Preparation

  • Position two racks near the center of the oven and heat the oven to 325°F. Line three baking sheets with parchment.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the  bowl. Add the egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the all-purpose flour on low speed until thoroughly combined, 30 seconds to 1 minute. Scrape the bowl. Briefly mix in the remaining half of the all-purpose flour. Sprinkle the cake flour, baking soda, and salt into the bowl and beat on low speed until well blended, 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, oats, pecans, coconut, and white chocolate.
  • Using your fingertips, shape 2-oz. pieces of dough (about a scant 1/4 cup) into 2-inch-diameter disks that are 1/2 inch thick. Space them at least 2 inches apart on the parchment-lined sheets. Bake until the cookies’ edges and bottoms are golden and the centers feel dry on the surface but still soft inside, 15 to 16 minutes. When baking two pans of cookies at once, switch the position of the pans after 8 minutes for even browning. Let the cookies cool on the baking sheets for at least 1 minute before transferring them to a wire rack to cool completely. These cookies will keep for three or four days at room temperature or for several weeks in the freezer.

Tip

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

(10 ratings) Read Reviews
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Reviews (10 reviews)

  • JGTB | 12/19/2015

    Now one of the staples of my holiday baking!

  • BarbaraJoScott | 12/05/2013

    I have been baking these cookies for years now on air-bake cookie sheets. They receive RAVE reviews every time. Crispy-chewy goodness. And yes, even people who "hate coconut" LOVE this one. Thank you Nicole Rees! This is my favorite cookie recipe. And they are good on day two, three and four...if they last that long!

  • RevaC | 06/04/2013

    A delicious, crisp or soft (depending on how long you bake them) please everyone cookie. Office mates and husband all found these great. Some of the more conservative eaters were wary of the cranberries but said that the rest of the cookie was so good they could ignore a few cranberries.Some changes I made:I don't keep white chocolate, coconut or corn syrup in the house. I used Callebaut bitter sweet chocolate chips instead of the white chocolate. Additional oatmeal replaced the coconut and agave syrup seems to have worked just fine as a replacement for the corn syrup.The only negative is the size. A 2oz scoop of cookie dough yields a very JUMBO cookie. The second time around I used only 1oz scoops of dough and got a cookie 3" in diameter which was quite satisfactory for us.

  • Zhenya | 01/18/2012

    Very delicious cookies. I added a bit more of the dry cranberry than what the recipe called for as I love cranberry. Very easy to make when you have all the ingredients on hand. I have a gas oven so I baked the cookies exactly 15 minutes. If you bake longer the cookies come out crunchy and not soft. I love soft cookies. Great recipe.

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