Tuesday, April 28, 2009
Double Chocolate Cranberry Oatmeal Cookies
Did I ever tell you that I use my croppers as Guinea Pigs? I do, it's true, but maybe not in the way that you think. I use them for testing out new recipes. Usually recipes of the sugar crack variety. My Guinea Pigs gave this recipe a thumbs up. Yep, they said "WEEEEEET! Weet, weet, weet!" Never mind.
I get a little carried away sometimes.
I can't tell you how long I've been searching for a decent oatmeal cookie recipe. I'm talking about the basic recipe too, not all the doodads that have been added to this particular recipe. Doodads that I love, mind you, but it's the underlying recipe here that's a success. I was looking for a recipe that was chewy like an oatmeal cookie is supposed to be, but not thin and wilty so that when you hold the cookie up to the light it looks like a lace doily. Do you know what I'm talking about?
This recipe completely passes that test, so let's get on with it, shall we?
First of all, your recipe card, should you want it.
Here are the ingredients you will need: butter, granulated sugar, brown sugar, 1 egg, vanilla extract, baking soda, cinnamon, salt, flour, old-fashioned oats, semisweet chocolate chips, white chocolate chips, dried cranberries, and white chocolate.
Please don't use white chocolate chips for the drizzle. Chocolate chips are designed to hold their shape in baked goods, therefore, they don't melt evenly when you attempt to melt them for the drizzle. Trust me on this. You want to use these white chocolate baking squares or some other brand of white chocolate not chips.
By the way, did you know that it is very hard to find real white chocolate in the grocery store? Most of the stuff that is labeled white chocolate is really vanilla. The only way to be sure it's real white chocolate is to check the label.
White chocolate (or cocoa butter) should be listed in the ingredients, preferably as the first ingredient. If it doesn't say either one, then it's not real white chocolate.
These are the dried cranberries I used for this recipe.
And just for kicks I made some of the cookies with dried blueberries. Peanut Head loved them.
I also made some with dried cherries. It's good to have options.
If you're feeling particularly daring you could even use raisins. I know. I'm so adventurous and crazy. Raisins!
This is what the dough looks like. I didn't eat any of it. It was disgusting. Yep.
I should mention that it's important to make sure the butter is room temperature. Do not melt it. You might be tempted to melt the butter in the microwave, but don't. Your cookies will end up looking like that lace doily I was talking about.
Then, when it comes time to form the dough into balls, be gentle and handle them as little as possible. Your hands are warm and oatmeal cookie dough is melty. Save the meltage for the oven.
This is what the cookies should look like coming right out of the oven. See how they're just starting to brown on the edges? Watch them closely and get them out quick.
Let them cool for a bit. While you're waiting, get started melting your white chocolate.
When it's all melty and smooth, put it in a little zippered baggie and snip a tinsy little bit off of one corner for the chocolate to drizzle out.
Drizzle the white chocolate over the cookies in a zig zag pattern like this. Or just fling it around until you're satisfied with the results.
Let the cookies stand until the chocolate sets, about an hour. Or if you're impatient like me, you could slip them in the freezer for 5 minutes and be done with it. These cookies freeze great too, so they make a perfect lunch treat. Even Zoe liked them and she is a picky little petunia.
Please, go and make these cookies and then come back and tell me what you think. Have a nice day.