David's Cranberry Anzac Cookies

I have long been a fan of David Lebovitz, famed pastry chef, best-selling author, and award-winning food blogger. These “Cranzac” cookies are his variation of Australia’s famous Anzac biscuits. The cookies (or biscuits as they’re traditionally called) are crunchy around the edges, chewy in the middle, and chock full of wonderful texture. They also contain one of my favorite baking ingredients - Lyle’s Golden Syrup. If you love golden syrup, but you’re not a fan of coconut, you might be interested in trying my Chewy Golden Syrup Cookies. Honestly though, my son-in-law isn’t a fan of coconut, but he gave these cookie two thumbs up!

This recipe comes together pretty fast by hand, but you can use a stand mixer as well.

To get 36 perfect cookies from this recipe, use level #50 scoop (my favorite size scoop for cookies).

Flatten the mounds of cookie dough a bit with your finger tips. Bake for 10-12 minutes.

Cool completely before storing in an airtight container (they freeze beautifully).

Items used to make this recipe:

(affiliate links)

• #50 cookie scoop https://amzn.to/3rJygUk

• half sheet pan https://amzn.to/35Z1GFA

• silpat liner https://amzn.to/3GM5ois

• dried cranberries https://amzn.to/2Wawj3D

• spoonula https://amzn.to/3fsxOSc

• unsweetened shredded coconut https://amzn.to/3dpQ6Sz

• old fashioned oats https://amzn.to/3dydbTd

• Lyle’s golden syrup https://amzn.to/2YCYPMP

• my favorite digital scale https://amzn.to/3LuBz9J

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David’s Cranberry Anzack Cookies

makes 36 cookies (#50 scoop)

Printable Recipe

Ingredients

• 1 cup (200g packed dark brown sugar

• 1 cup (95g) old fashioned oats (not instant or quick-cooking)

• 1 1/4 cup (175g) all purpose flour (bleached or unbleached)

• 1 cup (90g) unsweetened shredded coconut or desiccated grated coconut (DO NOT use sweetened coconut)

• 1/2 cup (60g) dried cranberries (or raisins, currants, dried chopped cherries, dried blueberries)

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/4 cup lyle’s golden syrup

• 1/4 cup unsalted butter, melted

• 3 tablespoons warm water

Directions

1. Preheat oven to 350F, place rack in center position, and line 3 half sheet pans with silpat liners.

2. Place the dark brown sugar in a large mixing bowl and break up any clumps by hand.

3. Add the oats, flour, shredded coconut, dried cranberries, baking soda, and salt; mix well.

4. In a 1 cup heat-proof measure, combine lyle’s golden syrup, melted butter, and warm water; mix to combine and pour over oat mixture.

5. Use a silicone spoonula to combine everything together until no dry ingredients remain.

6. Use a #50 scoop to portion even mounds of batter, 12 per sheet pan; flatten each mound of cookie dough with your fingers until their height is reduced in half (as shown above).

7. Bake one sheet at a time for 10-12 minutes until the cookies darken around the edges.

8. Remove cookie sheet from oven and allow cookies to cool on the sheet pan for at least 10 minutes before transferring to a rack to cool completely.

Notes

• If the cookie dough is too dry to form, David says you can add a teaspoon of water at a time until it’s wet enough to hold together.

• If you can’t find Lyle’s golden syrup, you can use a lightly flavored honey or light corn syrup instead (although I highly recommend finding golden syrup - you will definitely thank me!).

• These cookies are sweet so I would NOT use sweetened shredded coconut. Look for UNsweetened coconut in the baking, health food, or international section of the grocery store. Also, try your local international grocery store. Desiccated coconut can be substituted.

• If you don’t have 3 sheet pans, reuse the one(s) you do have, but make sure each pan is completely cool before using it again.

adapted from Ready for Dessert by David Lebovitz

Butterscotch and Vanilla Oatmeal Cookies

Hi Everyone.  It's time for this month's Secret Recipe Club, where each month, a group of bloggers are assigned a blog, and we get to choose a recipe from that blog to feature on our own blogs, then we all reveal our assigned blogs on the same day.   

This month I was assigned the blog:  Secrets Of The Cookie Princess by Colleen.  With a blog name like that, I had to choose one of Colleen's tempting cookie recipes for this month's reveal, but choosing which one wasn't so easy.   I ending up choosing Scotchilla Cookies.  What can I say, I have a soft pot in my heart for oatmeal cookies, and frankly, the recipe name won me over. These cookies were delicious, and just what my sweet tooth needed.

Butterscotch and Vanilla Oatmeal Cookies

Printable Recipe

Ingredients

• 1 1/4 cup all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground cinnamon

• 12 tablespoons unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup brown sugar

• 1 large egg

• 1 tablespoon ground flaxseed

• 3 tablespoons water

• 1 teaspoon pure vanilla extract

• 3 cups old fashioned oats

• 1 cup butterscotch chips

• 1 cup white or vanilla chocolate chips

Directions

1. Preheat oven to 375F and line half sheet pans with silpats or parchment.

2. In a large mixing bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

3. In the bowl of a stand mixer, beat butter and sugars until light and fluffy, scraping sides of bowl as needed.

4. Add egg, flaxseed, and water; beat to combine.

5. Gradually add flour mixture; mix well.

6. Add oats, butterscotch chips, and vanilla chips; mix just until combined.

7. Use #50 scoop to portion dough onto prepared half sheet pans; flatten cookie blogs slightly.

8. Bake cookies, one sheet at a time, for 8-10 minutes or until lightly golden.

9. Let cookies rest for 5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container.