Wednesday, March 16, 2011

Bar Harbor Mix Cookies (Cranberry & Chocolate)

Long time, no cookin'!

Haven't gotten around to do much cooking lately, but since I have the time now, I figured I start again with some cookies. I was craving cookies earlier today, but didn't have any butter at home. After a bit of googling, I found several recipes using vegetable oil instead of butter, so I figured I'd give it a try. And..I've also used a secret ingredient of mine, yoghurt! It adds a little bit of a tangy flavor without making it sour.

For these cookies I've used Back to Nature Bar Harbor Mix, which I bought in New York a few weeks ago.

It's a great mix of cranberries, vanilla almonds and dark chocolate coated almonds. I actually wanted to make chocolate chip cookies, but didn't have those at home, so this seemed like a good alternative. Even better maybe!

Here's the recipe:


2 eggs
2,5 cups flour
3/4 cup sugar
3/4 cup vegetable oil
2 teaspoons vanilla powder
1 teaspoon baking powder
pinch of salt
2 tablespoons yoghurt
Few tablespoons of oatmeal
1 1/2 cups of Bar Harbor mix, or a mixture of cranberries, almonds and chocolate chips

Preheat the oven to 200 degrees Celcius (375 F)

Beat the eggs and sugar together in a large bowl and mix with a fork or electric mixer until light and fluffy. Add the vegetable oil and vanilla and mix in thoroughly. Add the flour, baking powder, oatmeal and salt and mix at low speed.

Stir in the Bar Harbor mix, drip the yoghurt over the dough and mix.

Make little drops of dough using a spoon on a baking tray lined with foil. Bake in the oven for 10 minutes.

The cookies will be a lot bigger than before and are crispy on the outside, but really fluffy on the inside.

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