Most of my food shopping is planned, but sometimes I buy an ingredient on a whim because I haven’t used it in a while, without having a plan what to do with it. And so I had some cranberries sitting in my fridge, waiting for a purpose. The last time I had to throw them out because they had gone bad before I used them. Cranberries are not on my usual repertoire. When I saw Mimi’s recipe for Cranberry Hazelnut cookies, I knew I had found the destiny of those cranberries as I also had some hazelnuts I needed to use up. I’m glad that I did, because they were great! The combination of cranberries and hazelnuts works very well, and the cranberries give the cookies a very nice freshness. I also liked the soft tender texture of the cookies very much. I will definitely make them again. Thanks, Mimi!
Unlike most other recipes, the amounts in recipes for baking need to be precise. A cup of flour, for instance, can be anywhere between 125 and 175 grams of flour, depending on the type of flour, whether it was sifted, how packed it is, etc. This becomes even more of an issue when you realise that “one cup cranberries, chopped” is not the same as “one cup chopped cranberries”. In the first case you measure a cup of cranberries and chop them, and in the second case you chop them first and then measure them. As the same weight of chopped cranberries takes up less space than whole cranberries, “one cup cranberries, chopped” is less cranberries than “one cup chopped cranberries”.
Even though I am well aware of this, I didn’t read Mimi’s recipe properly and only used 2 1/2 cups of cranberries and chopped them, rather than using 2 1/2 cups of chopped cranberries as specified by the recipe. The cookies were still great, but I did notice that they could have used a bit more cranberry. So next time I will use more. The amount of grams below has been adjusted to account for this.
The above is why I prefer to use recipes in grams. I do provide amounts in tablespoons and cups in my recipes for those of you that do not have scales, but when in doubt use the amount in grams because on my blog that is always the more accurate number.
The recipe makes about 36 cookies, which is more than will fit on a single baking sheet in my oven. You could make half the recipe, or use two sheets and rotate them after about 10 minutes.
115 grams (1 stick) unsalted butter
200 grams (1 cup) white sugar
50 grams (1/4 cup, packed) brown sugar
60 ml (1/4 cup) milk
1 tsp vanilla extract
450 grams (3 cups) flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
350 grams (2 1/2 cups) chopped cranberries
200 grams (1 cup) chopped, toasted hazelnuts
Preheat the oven to 190ºC/375ºF (fan forced). Take the dough out of the refrigerator half an hour before if it has been in the refrigerator for more than two hours. Arrange balls of dough on a cookie sheet lined with parchment paper. The balls should be about the size of ping pong balls. Leave plenty of space in between as they will expand during baking.
Two years ago I explained how to cook duck breast using a digital thermometer with a probe.