Oatmeal Cranberry Apple Cookies
By Cedric Hendricks, Line Cook, Raleigh Country Club
These cookies remind me of my travels to Atlanta, Georgia. At a hotel where I stayed, these tasty treats were offered as free samples to the guests. I loved them so much I wanted to recreate the recipe and spread the same delight to others. Sometimes it’s the little things we remember the most. I hope that this recipe will make some special memories for you and your family as they have done mine.
Fun Facts About Cedric:
- Length of Service at RCC: Three years
- Hometown: Henderson, NC
- Favorite Menu Item: Crispy softshell crab on toasted brioche bun with arugula, pancetta, sliced tomato and tarragon caper remoulade
- One thing someone might not know about me: I like Japanese anime
- One thing I love about my job: The ability to be creative
Recipe
INGREDIENTS
1 ½ cups All-Purpose Flour
2 large Eggs
1 teaspoon Salt
1 teaspoon Vanilla
1 teaspoon Baking Soda
3 cups Quick Oats
¼ teaspoon Nutmeg
1 ½ cups dried Cranberries
1 cup Butter, softened
1 ½ cups small, diced Apples
1 cup Brown Sugar
1 cup Pecans, toasted
½ cup Sugar
DIRECTIONS: Preheat oven to 350°. Mix all dry ingredients. Cream the butter and sugars together. Gradually, add eggs and vanilla until smooth. Stir in flour mixture until incorporated. Fold in oats, cranberries, apples, and pecans. If mixture appears too thick, add 1 tablespoon of water. Form 1-inch balls on a cookie sheet one inch apart. Bake for 10 minutes.