By: Chef Ben Davis
Cranberry Sunflower Kernel Oatmeal Cookies
200 g unsalted butter, at room temperature
105 g light brown sugar
65 g dark brown sugar
115 granulated sugar
2 large eggs
1 tsp vanilla extract
205 gall-purpose flour
1 tsp baking soda
1 tsp cinnamon
¾ tsp kosher salt
75 g dried cranberries
75 g golden raisins
20 g sunflower kernels
300 g oats (not quick-cooking or instant)
1. In the bowl of an electric mixer fitted with the paddle cream the butter, brown sugars, and granulated sugar until light and creamy, about 5 minutes on medium-low speed. Add the eggs one at a time then stir in the vanilla.
2. In a separate bowl whisk together the flour, baking soda, cinnamon, and salt. Add to the bowl with the butter mixture and stir on low speed until just combined. Add the remaining ingredients and stir to combine well.
3. Preheat the Wolf M or E-series oven to 350oF in Bake mode (for single rack baking) or 350F in Convection mode (for multi-rack baking). Drop the dough in 1 tablespoon portions on to baking sheets lined with parchment paper. Bake for 12 to 15 minutes in the preheated oven or until the cookies are just starting to crisp around the edges. Transfer to a rack to cool.
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