Jumbo Cranberry Oatmeal Jumbles

Jumbo Cranberry Oatmeal Jumbles
Photo by Scott Phillips


  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 3-½ oz. good-quality white chocolate, coarsely chopped
  • 6-¾ oz. (1-½ cups) unbleached all-purpose flour
  • ½ cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
  • 6 oz. (¾ cup) unsalted butter, softened at room temperature
  • ½ tsp. table salt
  • + 8 more ingredients
    • 1 tsp. pure vanilla extract
    • 1 Tbs. light corn syrup
    • ½ cup sweetened coconut flakes, lightly toasted
    • 1 large egg, at room temperature
    • 1 tsp. baking soda
    • ½ cup sweetened dried cranberries
    • ½ cup rolled oats (old-fashioned, not quick-cooking)
    • 1 oz. (¼ cup) cake flour

Position two racks near the center of the oven and heat the oven to 325°F. Line three baking sheets with parchment. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the bowl. Add the eg...

View full recipe at Fine Cooking


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