Leda's Gourmet Oatmeal Cranberry Cookies

 

You might remember the fantastic bakery on Ventura Blvd. in Sherman Oaks that closed last year.  It belonged to my friend Ledette Gambini, who I wrote about last week.  While Leda's was probably best known for it's cakes and cupcakes, my favorite treat there was the cookies.  Here is one of my favorites - the oatmeal cranberry cookies - which Ledette so graciously offered to share with SheSez.

   Leda's Bakery cake and cupcakes 

Ingredients

Butter (unsalted): 1/2 pound (2 sticks)
All purpose flour: 10 oz 
Salt: 1/2 teaspoon
Cinnamon: 1/2 teaspoon
Baking soda: 1 teaspoon
Baking powder: 1 teaspoon
Brown sugar: 1 cup 
White sugar: 1/2 cup
Eggs: 2
Whole milk: 3 Tablespoons
Vanilla: 1 Tablespoons
Oats: 10 oz
Dried cranberries: 5 oz

Instructions

1. Cut butter into cubes and let come to room temperature.  
2. In a bowl, mix together flour, salt, cinnamon, baking powder and baking soda
3. In a different bowl, cream butter and sugars until fluffy
4. Add eggs one at a time until incorporated
5. Add milk and vanilla
6. Add flour mixture, mixing slowly until incorporated
7. Add oats and cranberries.

I like to let the dough sit in the fridge overnight.  Then scoop into golf sized balls and refrigerate them again for at least 30 minutes before baking.

Bake at 325 for 10-12 minutes, depending on how chewy or crisp you like your cookies.

The scooped balls will last in the fridge for a few days (unless you are like me and prefer to eat them raw...)

Comments

[Kelly Berryman]

I make a similar cookie - one of my all-time favorites, but it also includes white chocolate chips. So divine!

[linda grasso]

Oh man Kelly - what a great idea - I was trying to figure out how I could make these and make my kids eat them (they hate anything that resembles a raisin) - and you figured it out for me! Thank you!