It was school night baking. Not something that I do very often. I recalled that it was one of the evenings when I left work on time and on the way home, I had this sudden urge to bake. I thought there was leftover dried cranberries at home but ended by finding leftover dried pears that from Marrickville farmers market. And guess what else I found in my pantry? Mini oreos! Now, I had all the ingredients to make a batch of pretty yummy cookies.
This recipe is adapted from Epicurious
- 130g all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 125g unsalted butter, room temperature
- 75g sugar
- 100g (packed) golden brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 45g old-fashioned oats
- 75g cup dark chocolate chips
- 75g cup milk chocolate chips
- 75g white chocolate chips + 100g set aside for drizzling
- 75g cup coarsely chopped dried pear or use dried cranberries
- A box of mini oreos
- Position rack in center of oven and preheat to 350°F or 170°C. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
- Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Press mini oreos lightly into the cookie batter. Bake cookies, 1 sheet at a time, until edges are light brown, about 14minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
- Stir chopped white chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour.
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