Recipe: Ignoring themes with dessert (cookies)

12 Jan

Planning on using this cookie recipe for a to-be-determined charity dinner theme this week.

The amounts are scaled for high altitude (7,000 feet above sea level), but translate decently to sea level. The amounts also are slight estimates — because cookie baking is one time you do need to measure, and the one of many times I do not.

White Chocolate Oatmeal Cranberry Cookies:

1 cup shortening

1 cup brown sugar

1/2 cup sugar

2 eggs, well beaten

1 tsp vanilla

2 1/4 cups flour

1/4 tsp cornstarch

3/4 tsp baking soda

1/2 tsp cinnamon

1 tsp salt

splash of whole milk

2 cups oats

1 cup dried cranberries

1 1/2 cups white chocolate chips

1) Cream the shortening and sugars. Add the eggs and vanilla, beat to combine.

2) Whisk dry ingredients (flour, cornstarch, baking soda, cinnamon, salt) in a separate bowl. Gradually add them to the wet ingredients to combine. Throw in a splash of milk (I do this because all of my cookies are based off approximately three recipes, and sometimes need help from drying out). Combine.

3) Stir in the oats, cranberries and white chocolate chips.

4) Get yourself an ice cream scoop, the kind with the little arm that swoops across. Fill the scoop with cookie dough, and turn out onto a parchment-lined cookie sheet. Keep the cookies spaced out — they’ll spread to be a few inches across.

5) Bake for 6 minutes at 350 degrees, turn the pan, and bake for 5 more minutes. Take them out now, so they stay chewy.


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