Okay so I’m a little behind on my 12 day’s of cookies challenge to myself, but that doesn’t stop me from continuing on.
Today on the 6th day of cookies I baked Apple Orange Cranberry Oatmeal Cookies. I made these using Williams-Sonoma Apple-Orange Cranberry Relish.
The idea for these cookies came about when my Mother attended a Williams-Sonoma cooking demo. I don’t know what the demo was about but apparently the presenter mentioned that the Apple-Orange Cranberry Relish could also be used in oatmeal cookies. My mother thought that sounded like a good idea, and was telling me about it.
The Apple-Orange Cranberry Relish is a great side with turkey on Thanksgiving, and even a really good sandwich spread afterwards. I’d never thought of using it in baking, even though it has a tart/sweet taste. Since I still had some relish from Thanksgiving I though what the hey, let’s give it a try.
The problem is I couldn’t find a recipe which specifically called for the relish. However I did find a Cranberry Apple Oatmeal Cookie recipe on Jelly Toast. The recipe was a good fit for what I wanted to do. Although the original recipe sounded so good with the fresh fruit, I went ahead and used the relish instead. Because of course that was the goal, to use the left over relish.
The original recipe called for a 1/2 cup of fresh cranberries and a 1/2 cup of fresh apples. I was worried since the relish is more liquidy that adding 1 cup would make the cookie dough to sticky and such. Therefore I only added 1/2 cup of the Apple-Orange Cranberry Relish in place of the fruit. Now that I’ve made these I would say that it could have used a bit more relish. I might try it again with a full cup to give it a little more cranberry flavor.
- 1 stick unsalted butter, softened
- 2/3 cup of brown sugar ( I used Splenda Brown Sugar Blend)
- 1 egg
- ½ teaspoon of pure vanilla extract
- 3/4 cup of all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cup of oats
- ½ cup of Apple-Orange Cranberry Relish by William-Sonoma
- Preheat oven to 350°.
- In a medium size bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
- In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add vanilla, egg and mix well to incorporate.
- With the mixer on low, gently add the flour mixture to the butter mixture. Mix until just incorporated. Add oats and mix again until oats are incorporated. About 30 seconds.
- Using a rubber spatula, gently fold the cranberry relish into the dough.
- Drop the dough by the 1/2 tablespoon onto the baking sheets.
- Bake for 12 minutes or until the edges turn a light golden brown.
- Allow the cookies to cool.
- You could try this 1 cup of cranberry relish for more cranberry taste.
I always line my baking sheets with foil and some cooking spray. I’ve never had any of my cookies and such stick to the pan doing this. They seem to come out great, this way although most recipes say to use parchment paper to line you baking sheets.
My husband said that the cookies tasted more like a pumpkin cookie than oatmeal. This is odd because there is no pumpkin in it. However, I can see what he means. The cookie had a Thanksgiving taste to it. The cinnamon and brown sugar made gave it a slight pumpkin pie taste and the cranberries made you feel like it was a dish from Thanksgiving. This Thanksgiving taste wasn’t bad, in fact it was quite good indeed, and they smelt heavily out of the oven.
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