A melts-in-your-mouth cookie recipe for the holidays

Posted by on Jun 2, 2013 in Uncategorized | 0 comments

A melts-in-your-mouth cookie recipe for the holidays

Holiday greetings!

 

Since this is the season of giving, I thought I would share with you my absolute favorite cookie recipe in the whole world. These cookies are addictive. In fact, a friend of mine calls them my “crack” cookies because you’re hooked after your first bite.

I got this recipe some years ago from the Boston Globe. They ran a cookie contest and printed the top two recipes from each cookie category, such as ginger cookies, bars or squares, hermits, chocolate cookies, etc. I don’t actually remember which category this recipe won. As far as I’m concerned, they won the whole shebang!

My husband Michael and I have made dozens and dozens and dozens of these during the holidays and given them away to family, friends and coworkers. And this holiday season I’d like to pass on to you the recipe so that they can become part of your repertoire of favorite goodies. Happy baking and happy holidays!

And thank you Sue Rogers, wherever you are!

Sue Rogers’s Oatmeal-Cranberry Chip Cookies

Ingredients

2 ¼ cups flour

1 cup old-fashioned oats

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter at room temperature

2/3 cup granulated sugar

2/3 cup dark brown sugar

2 teaspoons vanilla

2 eggs

1 cup dried sweet cranberries

1 cup white chocolate chips

1 cup chopped walnuts

 

Makes: 36

  1. Set the oven at 350 degrees. Line 2 baking sheets with parchment.
  2. In a bowl, combine the flour, oats, baking soda, and salt.
  3. In an electric mixer, cream the butter, granulated sugar, brown sugar, and vanilla until light. Add the eggs, one by one.
  4. With the mixer set on its lowest speed, beat in the dry ingredients until blended.
  5. Remove the bowl from the mixer stand. Stir in the cranberries, chips, and walnuts.
  6. Drop the mixture by heaping spoonfuls onto the prepared sheets, spacing them 2 inches apart.
  7. Transfer the baking sheets to the hot oven and bake the cookies for 8 to 10 minutes or until they are firm.
  8. Let the cookies sit on the baking sheets for a few minutes, then transfer to wore racks to cool completely. Store in a n airtight container.

This recipe is from the Boston Globe.

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