Saturday, May 13, 2017

Aronia Berry Oatmeal Cookies

Aronia berries are a fun ingredient to experiment with. Our Aronia berries are unique in that they are so packed full of nutrients that the brix (sugar content) is actually a lot higher than average and this makes the tannens in the berry not so much at the forfront of the taste. Instead a sweetness starts to come through.

Typically this is a good indication of nutrition in our foods accross the board; nutrition=more flavor.

Then when you bake, or heat the aronia berries their astrengent weakens even more. So we've been baking, like A LOT! So we've developed two yummy recipes for Aronia berry oatmeal cookies. Today we will be sharing our conventional recipe, and keep an eye out for our gluten free aronia berry cookies coming next week.

Ingredients:
  • 1 C. All Purpose Flour
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 TSP Baking Soda
  • 1/4 TSP Salt
  • 1/2 Cup Unsalted Butter, softened to room temp
  • 1/2 C Brown Sugar
  • 1 Large Egg
  • 1 TSP Vanilla Extract
  • 1 and 1/2 cups Old-Fashioned Oats
  • 1 C Dried Aronia Berries
Directions:
  1. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside. 
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add in the egg and vanilla extract and mix until fully combined.
  3. Slowly mix in the flour mixture and continue mixing until just combined, then mix in the oats and raisins until fully combined, making sure to scrape down the sides of the bowl as needed. 
  4. Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes. 
  5. Meanwhile, preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. 
  6. Once the dough is chilled, remove it from the refrigerator and scoop out 2 tablespoon sized balls of cookie dough and dropped onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake. 
  7. Bake in separate batches at 350 F. for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling. 
Notes: 
-Prep time includes 30 minutes of chilling time 
-Cookies may be stored on the counter in an airtight container for up to 5 days.



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