No photos necessary --- I can almost smell these through the screen! They sound delicious.
November 21, 2004 5:19 PM
Interesting that it uses white sugar then adds molasses. I wonder how that differs from user molasses rich dark brown sugar?
Sounds great to me, though.
November 21, 2004 10:43 PM
Now I'm doubly bitter about the rodent problem in my new kitchen, as I happen to have an excess of both cranberries and oatmeal at the moment, and would love to go bake up a batch of these...
(WRT the molasses + sugar thing: most commercial brown sugar these days is actually just refined white sugar plus molasses, and the ratio for dark brown sugar is 16:1 sugar to molasses, which happens to match the 1c:1tbsp ratio used here. So this is the equivalent of just using 1 c. of dark brown sugar. Speaking of which, Barrett, if your wife ever gets around to checking her voicemail, there should be a message from me about some cookbooks that I'm giving away; one of those is Shirley Corriher's Cookwise, which IIRC is actually the place where I learned the white sugar + molasses trick. Lemme know if you want that or any of those other books, before they get donated to the library.)
November 22, 2004 12:19 AM
Meg, these cookies sound fabulous! What a great combination: I love cranberries and apples. YUM! And great minds DO think alike; I too made oatmeal cookies...just chose to post the apple butter linzers instead! In fact, LOTS of people did their own twist on oatmeal cookies...always room for one more kind!
November 22, 2004 8:41 AM
ooooh - I want to try these. They sound delicious!
November 23, 2004 11:14 PM
I played with this recipe adding 'craisins'(dried cranberries) and walnuts (My Oatmeal-Craisin Cookies). Cranberries are so appropriate to Cape Cod (as in the original recipe title 'Cape Cod Oatmeal Cookies') I love the idea of adding apple!! Must try! Thanks
Mary McDaniel |
March 25, 2009 11:12 AM
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