From Yale's bakers, with love

How to wish our readers a Happy Valentine's Day? Our friends at Yale's bakery in the basement of Commons, whom we featured in our July/August issue last year, gave us an idea, offering us their recipe for oatmeal cookies with Valentine-red cranberries—a very popular campus dessert that we sampled in the dining hall just this past Tuesday.

Here's the recipe, in a decidedly smaller batch than they're used to making. Share them with someone you love!

Yale Bakery Oatmeal Cranberry Cookies

Makes two dozen
 
3/4 cup light brown sugar         
1/3 cup granulated sugar            
1 cup (or 2 sticks) unsalted butter (room temperature)       
1/4 teaspoon salt                          
1/2 teaspoon baking powder        
1/2 teaspoon baking soda            
1 egg
1 cup oats
1-1/4 cup pastry flour            
1/2 teaspoon vanilla extract          
1/2 teaspoon cinnamon                 
3/4 cup dried cranberries    
 
Soak cranberries in water for 5 minutes to rehydrate them. Cream butter, sugars, salt, baking powder, and baking soda. Add eggs slowly and mix on second speed for 2-3 minutes. Add oatmeal, flour, vanilla, cinnamon, and cranberries. Scoop onto a parchment paper–lined sheet pan. Bake 10-12 minutes at 365 degrees F.

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The Yale Alumni Magazine is published by Yale Alumni Publications Inc., an alumni-based nonprofit that is not run by Yale University. Its content does not necessarily reflect the views of the university administration.