Cranberry-white chocolate cookies 1 cup all-purpose flour
1/2 tsp baking powder 1/2 tsp salt 1 cup rolled oats 1/2 cup + 1 tsp unsalted butter, room temperature 1/3 cup dark brown sugar, packed 1/2 cup superfine sugar 1 egg 1 tsp vanilla extract 3/4 cup dried cranberries 1/2 cup pecans, chopped 3/4 cup white chocolate, chopped Line two cookie sheets with parchment paper. In small bowl, whisk flour, baking powder, salt and rolled oats. In medium bowl, with electric mixer on medium speed, beat butter and sugars until creamy, 1 minute. Beat in egg and vanilla. Add flour mixture one-third at a time, blending thoroughly. Stir in cranberries, pecans and chocolate. Roll tablespoonfuls of dough into balls with hands. Place balls on baking sheet 3 inches apart; squish gently with fork. Cook in 350F oven on middle rack until tops are pale golden brown and cookies are soft, 12 to 15 minutes. Rotate pans halfway through cooking time if using middle and upper rack. Cool on tray 5 minutes; cool fully on wire rack. Makes 30 cookies. Helen Whitehead, C N D List Moderator email: [email protected] --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
