Ingredients
1 cup sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 tsp vanilla extract
1/2 cup pecans, chopped
1/2 cup dried cranberries
2 cups rolled oats
1/2 tsp salt
Preparations
Prep your ingredients: Roughly chop the pecans and measure out the cranberries and oats.
In a medium saucepan, combine the sugar, unsalted butter, and heavy cream.
Place over medium heat and stir frequently as the butter melts and the mixture comes to a gentle boil.
Continue to stir and let the mixture bubble for 2-3 minutes until it thickens slightly and turns a light caramel color.
Remove from heat immediately and stir in the vanilla extract and salt.
Add your chopped pecans and dried cranberries, stirring well to combine.
Fold in the rolled oats until everything is evenly coated with the praline mixture.
Line a large baking sheet with parchment paper.
Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the parchment, spacing them about an inch apart.
Let the cookies cool completely at room temperature for about 30-40 minutes, or pop the sheet in the fridge to speed things up.
Once set, enjoy your cookies! Store leftovers in an airtight container.
Note- you can use any other nuts if you don't have pecans.
Store Cookies in an airtight container at room temperature for up to five days. For longer storage, pop the cookies in the fridge where they’ll keep for about two weeks. If you want to freeze them, let the cookies set completely, then layer them between sheets of parchment paper in an airtight freezer-safe container. They’ll stay fresh for up to two months. There’s no need to reheat, but if you’d like them slightly softer, sit them at room temperature for ten minutes before eating.
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