Serious Eats: Talk
Oatmeal cookie tweak
Started this under a different thread than the Weekend Cook n Tell. I want to use up my cranberry sauce from Thanksgiving, thought about incorporating it into an oatmeal cookie. I was going to use the classic Quaker recipe:
1-1/4 cups (2-1/2 sticks) margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
3 cups Quaker® Oats (quick or old fashioned, uncooked)
Since the cranberry sauce has some sugar but is still a little tart, should I keep the amount of sugar in the recipe the same? And should I heat the sauce and thin with water to make it more of a liquid than a jelly consistency? That would affect the liquid ratio.
A search of cranberry oatmeal cookies brings back plenty of returns using dried cranberries, but not gelled cranberry. I never bake, so I am trusting the expertise here. Also, I am aware that adding cranberry sauce will probably make my cookies pink, and I'm ok with that :-) Thanks!