What an unusual flavour combination, you're probably thinking! It works! These cookies are soft and chewy and full of flavour. The hint of rose is very slight, right before you taste the cranberry and cinnamon. Every bite is an experience!
Prep time: 10 minutes
Cook time: 1 hour (including 30 minutes rest time)
Total time: 1 hour 10 minutes
Skip to recipe These are great for family road trips or vacations because they don't get sticky in the heat (like chocolate), they're tasty and they keep you and the kids going until the next meal time! They are also amazing to take to pot lucks or as a gratitude gift for your friends or family, these are not cookies you can get at a store!
Rose essence This ingredient is most likely available at your closest Indian Grocery store.
Corn starch This is the secret ingredient to making the cookies soft and tender, because it works as a thickening agent.
Egg Yolk Yolks are a great way to make cookies chewy because it adds moisture to the cookie in the form of fat, which binds the dough together and produces a tender cookie, opposed to a more caky texture.
Craisin Craisins have a sweet and sour flavour to them, since they are dried cranberries with sugar to make them sweet. If you can't find craisins, raisins make a great substitute.
Make sure you bake the cookies for exactly 7 minutes and then allow them to rest on the hot baking sheet once it's out of the oven for 5 minutes. This will give you a cookie that is crunchy on outside and soft and chewy on the inside.
If you find that 7 minutes results in a cookie that too golden, then it's possible that your oven is running higher than the temperature you set it to (trust me, this is more common than you might think!). If this does happen, lower the temperature of the oven by 5 or 10 F depending on how brown your cookies got.
Refrigerate the well wrapped cookie dough for at-least 30 minutes before baking. This is an important step because when the dough is cold, the fat will solidify, and baking cold dough with make the cookies expand more slowly in the oven, creating a crunchy exterior and chewy interior. You can refrigerate the dough for up to one day.
It usually takes 30 minutes to bring eggs to room temperature. If you don't have that time and want to do this quickly, allow them to sit in very warm water for 5 minutes. It is important to bring the eggs to room temperature because it helps incorporate eggs into the dough more evenly.
It is easier to separate the egg white and yolk when the egg is cold. So try to do this right after taking them out of the fridge.
1 hour (including 30 minute rest time)
1 hour 10 minutes
38 small cookies
1 cup butter (room temperature) 1 1/4 cup brown sugar 3/4 cup white sugar 2 eggs (room temperature)
1 egg yolk (room temperature) 1 tbsp rose essence
1 tbsp cinnamon 2 1/2 cup flour and 1/2 tsp corn starch 1 1/4 cup oats 1/2 tsp salt 1 tsp baking soda 1 cup craisins or raisins
Mix the dry ingredients together (including oats).
Using a mixer, cream together sugar and butter.
Add eggs one at a time and rose essence, beat for a further 2 minutes.
Fold in the dry ingredients.
Fold in the craisins (or raisins).
Bring the dough together and wrap well with plastic wrap.
Refrigerate dough for at least 30 minutes and up to 2 days.
Scoop equal sizes of dough onto a lined baking sheet and bake at 350F for 7 minutes (larger cookies may take longer). Remove the cookie tray from the oven once they are baked and leave them on the hot tray for a further 5 minutes before removing onto a cooling rack.
Enjoy! Be sure to store the cookies in an airtight container, then do no need to be refrigerated after they are baked.