No matter how lavish and enticing my desserts are, I find there is always room for a cookie.
I think cookies remind us of our childhood: Cookies and milk, the cookies that were tucked into our lunch box, the cookies made by the school cafeteria, the smell of homemade cookies baking in the kitchen.
So, here’s another cookie recipe that is tailored to Thanksgiving. Dried cranberries and white chocolate chips with just a touch of rolled oats for texture and crunch.
They can be baked ahead and frozen and kept on hand for cookie emergencies.
Also, for those rare individuals who don’t like dark chocolate (I’ve heard they exist), these are a perfect chocolate chip alternative.
DRIED CRANBERRY, WHITE CHOCOLATE CHIP COOKIES
YIELD: 5-6 Dozen Cookies
2 cups all purpose flour
1 cup old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
10 oz. unsalted butter
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg at room temperature
1 large egg yolk
1 tablespoon vanilla extract
1 1/2 cup white chocolate chips
1 1/2 cup dried cranberries
Baking sheets lined with parchment
1. Preheat oven to 325 degrees.
2. In a medium bowl, combine the flour, oats, baking powder, baking soda and salt. Set aside.
3. In bowl of a standing mixer, combine the butter and sugars until creamy.
4. Add the whole egg, egg yolk and vanilla, beating well after each addition.
5. Beat in the flour mixture.
6. Remove bowl from mixer and add the chocolate chips and cranberries by hand until distributed.
7. Spoon generous teaspoons of dough on the baking sheets 2 inches apart.
8. Bake 12-15 minutes until the cookies are light brown.
9. Cool on baking sheets 10 minutes, then transfer to a rack. When they come out of the oven, the cookies are soft, but they firm up as they cool.
10. When totally cooled, store wrapping two cookies together in plastic wrap and place in an airtight container.
11. Freeze up to six weeks.