the recipe on foodtv.com<\/a>. \u00a0I had all the ingredients…even the fresh rosemary thanks to the robust rosemary plants in the backyard that have withstood not only the freezing temperatures, my lack of care for most plants in my yard, and the dog. \u00a0I took the butter and eggs out of the fridge with the intention of making them in the next couple of hours. \u00a0Eight hours later, once the baby gave me a good chunk of free time and the electrician had completed his work on our house I got around to making the dough, and 2 hours after that I got around to baking them. \u00a0I am so very glad I did.<\/p>\nI love oatmeal cookies of any type. \u00a0I love coconut in just about anything. \u00a0I love the tartness that cranberries add to baked goods. \u00a0And, as you know by now, I love rosemary. \u00a0It is therefore no surprise that I loved these cookies. \u00a0My only issue with them was temperature and baking time. \u00a0I baked my first couple batches at the recommended 350 for 10 minutes. \u00a0I hardly ever bake cookies the full time the first time around. \u00a0I check them a bit earlier to make sure they do not brown too quickly. \u00a0After 10 minutes the cookies were pretty dark, so I took them out. \u00a0The next batch I did for 8 minutes, and they had gooey centers, but dark bottoms. \u00a0So, I turned the oven down to 325 and baked the cookies for about 10 minutes. \u00a0This seemed to yield the best results. \u00a0Your oven might so something different, so you might need to mess around with the time a bit. \u00a0But even over baked, these cookies are tasty.<\/p>\n
Craisy Oatmeal Cookies<\/h6>\n
Courtesy of Guy Fieri, Food Network<\/p>\n
Ingredients<\/p>\n
\n- 2 cups all-purpose flour<\/li>\n
- 1 teaspoon baking soda<\/li>\n
- 1 teaspoon baking powder<\/li>\n
- 1 teaspoon cinnamon<\/li>\n
- 1\/2 teaspoon salt<\/li>\n
- 1 cup unsalted butter (2 sticks), at room temperature<\/li>\n
- 1 1\/4 cups brown sugar<\/li>\n
- 1 tablespoon honey<\/li>\n
- 1 teaspoon vanilla extract<\/li>\n
- 2 eggs<\/li>\n
- 1\/2 cup sweetened coconut flakes<\/li>\n
- 3\/4 cup dried cranberries<\/li>\n
- 2 cups regular oats<\/li>\n
- 1 teaspoon fresh rosemary, finely chopped<\/li>\n<\/ul>\n
Directions<\/p>\n
\n- Preheat oven to 325 degrees F.<\/li>\n
- In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside.<\/li>\n
- In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated.<\/li>\n
- Mix in coconut, dried cranberries, oats and rosemary.<\/li>\n
- Fold dry ingredients into butter mixture.<\/li>\n
- Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets.<\/li>\n
- Bake until cookies turn golden, 9-11 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before transferring to a rack to cool completely.<\/li>\n<\/ol>\n
![\"\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/12\/craisy.jpg\" "\\"craisy\\"")
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