Cranberry White Chocolate Pecan Oatmeal Cookies

I thought this might be my longest recipe title for a cookie, but I now know that is not the case – just wait for it. I make cookies (or just bake) for people, it makes me happy – the Boy, friends, co-workers (who are also friends), and even occasionally I make something that the MotH* enjoys. This was a recipe I told my friend from Iowa about and made these cookies for them. As I have said many times, I do love a “breakfast” cookie (definition: any cookie w/oatmeal and nuts), but I have to admit that I was not sure about this recipe the first time I saw it about four years ago. I guess it was just the white chocolate, or any kind of chocolate for that matter,  because all the other flavors and the ones I added made this an instant favorite of mine, but I was still hesitant about the white chocolate. But once I tried these – thanks Dana! – I was so sold on them. They seem like a fall cookie, but as you can tell, I made them this spring for my Iowa friends – who I miss.

D&D_1305And I ate these cookies for breakfast. Yep. I did. Hello, oatmeal and pecans. Love me some “breakfast” cookies.

2/3 cup unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg – yes, freshly grated
6 ozs dried cranberries – yes, by weight
2/3 cup white chocolate chips (or a 4 oz bar chopped up) Ghirardelli as usual
1 cup chopped pecans, Renfroe’s as usual – local is best.

Preheat oven to 350 degrees. Over a piece of waxed paper, sift together flour, baking soda, salt, cinnamon, and nutmeg and then add the oats.

In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time of course, mixing well after each and then add the vanilla.    Add flour mixture, which includes the oats, to the butter mixture in a few additions, mixing well after each. Stir in cranberries, white chocolate chips, and pecans.

Drop by rounded teaspoons (or cookie scoop) onto parchment-lined baking sheets. Bake for 10 – 12 minutes or until golden brown. Cool on a wire rack.

*Man of the House

Source: My friend Dana –  have no idea where she found this, and kind of don’t care. I like recipes from friends. We both added things to the recipe. She added cinnamon, vanilla, and walnuts. I added freshly grated nutmeg and pecans to replace walnuts because we have amazing local pecans, and kept the vanilla and cinnamon. Duh.

I think I could make these cookies every week and eat all of them, but I just do not.

White chocolate surprises me on a regular basis. I do not expect to like it, but there are several cases where I do.

Butter Usage – by month – (February 2016)

February 1 – 2 Tbs – Grilled Cheese Sandwich – yep boring, but I love a good grilled cheese. Of course with applesauce.

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Spiced Pecans

February 4 – 16 Tbs – Chocolate Chip Walnut Blondies

February 5 – 16 Tbs – Sugar Cookies

February 6 – 4 Tbs – Spiced Pecans Will be making these again even if they are a bit sticky – but we’ve had a rather damp winter  – hence, no taffy (total bummer.)

February 20 – 3 Tbs – Parmesan Rosemary Crackers

February 20 – 8 Tbs – Oatmeal Pecan Toffee Cookies

February 24 – 4 Tbs – Carrot Cake – frosting

February 27 – 16 Tbs – White Chocolate Macadamia Nut Cookies

Oatmeal Cranberry White Chocolate Cookies

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Oatmeal Cran White Chocolate Walnut Cookie

You know how some time you see a recipe and think, “I am just not sure how that is going to work?” I felt that way about this recipe. It is kind of like the way I felt about the lemon, white chocolate cookies that I now love – just thought it was odd at the time. Thank you Shirley Corriher – the coolest food scientist ever!  Is it the white chocolate that puts me off? No, I do not think so. I think it is the flavor combinations that I cannot imagine – obviously need a better imagination – sad. But sometimes you have to trust your gut – or in this case – trust a friend. My friend Dana.

2/3 cup unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
6 ozs dried cranberries
2/3 cup white chocolate chips (a 4 oz bar chopped up)

changes
1 tsp vanilla, in after the eggs
bit of freshly grated nutmeg, in with the cinnamon
1 cup of chopped walnuts – or more (yes, more), in with the cranberries

Preheat oven to 350 degrees. Using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time, mixing well after each. Shift flour, baking soda, and salt and then add the oats. (Usually do this over a bit of waxed paper and it works really well.  Add flour mixture to butter mixture in a few additions, mixing well after each. Stir in cranberries and white chocolate.

Drop by rounded teaspoons onto parchment lined baking sheets. Bake for 10 – 12 minutes or until golden brown. Cool on a wire rack.

Bench Notes: I opted to chill the dough overnight before baking, but after not doing it, it doesn’t seem necessary.
Added 1 tsp vanilla, 1/2 tsp cinnamon, a bit of freshly grated nutmeg and a cup of chopped nuts (pecans or walnuts) which I think are necessary for an oatmeal cookie.

23 Nov 2013. Recipe from Dana, a great friend who made several of the modifications herself. But I will say, more nuts is always a better thing.

11 September 2015 – Baking on this day just seems to relax me. The Boy and I were all alone at a very new life when this happened. Nothing compared to what people who were impacted felt, but I sure felt alone in a strange world.

Classic Blondies

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Blondies – yep they are amazing!

Well the Boy got me a book for my birthday (yes, we are all astonishment) and I flagged a few thing that sounded good and told him to pick something to start with and this is what he picked – and I am not surprised at all.  Not in the least. Blondies.

8 ozs Ghirardelli White Chocolate baking bar, broken or chopped into 1-inch pieces or whatever … just saying.
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 large eggs
1/3 cup granulated sugar
1 Tbs vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp salt
1 cup Ghirardelli Semi-Sweet or Milk Chocolate Chips

Preheat the over to 350 degrees. Line a 9-inch square baking pan with parchment paper. Grease the paper.

In the top of a double boiler or in a heat-proof bowl over barely simmering water, melt the white chocolate and butter, stirring occasionally until smooth.

In a large bowl with an electric mixer at medium speed, beat the eggs until foamy. With the mixer running, add the sugar in a slow steady stream. Add the vanilla. Add the melted butter and white chocolate mixture in a thin stream. With a spatula, fold in the flour, salt and chocolate chips until well combined. Spoon the mixture into the prepared pan.

Bake for 25 minutes or until a tester comes out clean when inserted into the center. Let the brownies cool for at least 10 minutes. Cut and serve warm or at room temperature. Store in air tight container at room temperature.

The Ghirardelli Chocolate Cookbook: Recipes and History from America’s Premier Chocolate Maker.

It is a strange recipe for Blondies – at least in my opiniou. I’ve never seen one that uses white chocolate as part of the batter. I wasn’t entirely convinced that this would work,  to be honest, but the proof of the pudding is in the making – or something like that – I think. And the Boy totally took care of them – yeah!

Lemon White Chocolate Butter Cookies

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Lemon White Chocolate Butter Cookies

This recipe is from Bakewise: The Hows and Whys of Successful Baking by Shirley Corriher. I first “met” Shirley on Alton Brown’s show Good Eats. She is, of all things, a biochemist. I’m not entirely sure what that is.

I do love all things lemon, but this just sounded like a weird combination – lemon and white chocolate? But, I trusted Alton and, by extension, Shirley. Also she was totally charming on Good Eats. I won’t go into the science in this except to say that, I don’t understand it, and it just works amazingly well.

1 cup unsalted butter, cut in 2 Tbs pieces
3/4 cup sugar
1 tsp salt
1 tsp light corn syrup
1/2 tsp lemon extract
1 Tbs grated lemon zest
2 large egg yolks
2 cups all purpose flour, spooned and leveled
1 cup white chocolate chips

In a mixer with a paddle attachment, cream butter, sugar, salt, corn syrup, lemon extract, and lemon zest until light and creamy. Add yolks, one at a time, beat until blended in thoroughly.

On low speed, add flour, scraping the sides and bottom of bowl. Stir in white chocolate chips. Divide dough and roll into log about 2 inches in diameter. Wrap each roll in plastic wrap and refrigerate at least 2 hours or overnight.

Preheat oven to 325 degrees. Cover baking sheet with parchment. Slice cookies into 3/8 inch slices and arrange 1 inch apart on the sheet. Bake until edges just beginning to brown, about 13 minutes. Cool on pan 2 minutes, then remove to cooling rack.

21 December 2008 – bake about 12 minutes, vvg, great flavors  – slightly surprising; went over well at the office – need to make more.

2 January 2009 – 325 degrees for 13 minutes = perfect

18 January 2009

2 February 2010 – 325 degrees 13 minutes

25 August 2012

7 March 2015 – took some to work and to Shaggy’s.

Think I may make them just a bit too much? Nope. It is a strange (odd) recipe, but it totally works.