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Over the holidays, this cookie recipe (courtesy of Frieda Loves Bread) appeared on a regular basis. I loved the look of "crinkles" and made a batch.
It's very important to not skip the step of chilling the dough, because the mixture will end up being too moist to shape into balls.
My cookie yield was about 2 1/2 dozen, due to the fact that I used a heaping teaspoon versus 2 tablespoons that the recipe called for.
In spite of the white and powdered sugars, these cookies are not overly sweet and stay moist for a good amount of time, if sealed in a zipped bag or some closed container. However, these guys are so good that you may not have any leftovers to deal with.
Last week, David had a yen for some oatmeal cookies. In rummaging through my online files, I found this recipe (courtesy of food.com) tucked away in my bookmarks. While I didn't have any raisins, I did have a bag of dried cranberries hanging out in the fridge.
Having worked with various cookie recipes in the past calling for raisins or other type of dried fruit, I learned the best way to bring out their flavor and texture is to rehydrate them. I popped the cranberries into a pot of simmering water and let them plump up. They got drained and set aside to cool.
Typical of most cookie recipes, I creamed together the softened butter with brown and white sugar. Because of the sweetness of the cranberries and the fact that honey would be added later, I only used 1/2 cup of packed brown sugar.
Next eggs were added, along with the honey and vanilla. Once everything was incorporated, the dry ingredients were added in two batches.
At this point, the cranberries were cooled off and stirred into the batter. After spooning the batter onto prepared cookie sheets, they were put into a pre-heated 350 degree oven. The recipe suggests a 9 - 11 minute bake time, but I found my cookies were done closer to 8 minutes.
The end result? Oatmeal cranberry cookie bliss. I was impressed that the cookies retained their chewiness, not only for that day, but in the days that followed. This recipe is definitely a keeper.
