Thursday, February 17, 2011

Week 7: White Chocolate-Chip and Craisin Cookies

I'm back. It's been a long week, and I finally baked my cookies, and now I'm sharing them with you!

How this cookie came to be is a bit of an interesting story actually. I decided to make Love Letter Cookies for Valentine's Day, and I asked my dad to get me candied cherries for them while he was out on Sunday. What I received instead were cherry-flavored craisins (cranberry-raisins). No big deal, especially since I forgot to let the butter defrost (oops). So, at that point, I decided that I was going to make my Austrian Shortbread bars using the pomegranate jam (sans seeds and raisins) that I made for my pomegranate pillows a few weeks ago. I decided to make the dough Sunday night, let it freeze throughout Monday, and bake on Tuesday. Instead, I fell asleep. Things were out for Monday, as I was out late with Spanish lessons and Choral Rehearsal (side note: right after I typed the word "choral" at 6:48 PM, I realized that I had choir rehearsal for another choir 6:30 PM. Oops!), and thus was not able to bake. So I decided on Tuesday that I was going to do something with the craisins that my dad got. After searching for a bit in my books and on the internet, I cam up with this idea. Apparently it turned out splendidly; I don't really have enough left to take in to work tomorrow, but I did promise some to 2 they will get it.

This cookie was really basic, and exactly what I needed during the middle of a stressful week. It's rather interesting how my week became so stressful; I think it all started with the fact that I didn't have my cookies done. After that, my week has just gone downhill. At least tomorrow is Friday, and I have a long weekend to recuperate. Anyway...the cookie. It's my basic chocolate chip cookie recipe (aka, Nestle Toll House) with white chips substituted for the semisweet, and a cup of craisins added. I'm sure you could use any sort of dried fruit bits in this, but the cherry-flavored craisins are what I had to work with. I really think raspberry-flavored craisins would be wonderful...almost like a raspberry cheesecake cookie! At first I wasn't so sure that I liked them, but they turned out great in the end.

It's getting late now, though, so let me just get on to the recipe...enjoy!

White Chocolate-Chip and Craisin Cookies
makes about 5 dozen cookies

2-1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar (I find that light brown sugar is best)
1 tsp vanilla extract
2 large eggs
2 cups white chocolate chips
1 cup craisins (cranberry raisins)

1. Preheat oven to 375 degrees F.

2. Combine flour, baking soda, and salt in small bowl. Set aside. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large bowl until creamy. Add eggs one at a time. Gradually beat in flour mixture. Stir in white chocolate chips and craisins.

3. Drop dough by rounded tablespoons on ungreased cookie sheets (As usual, I use my silpat mats). Bake 7-9 minutes, or until golden brown. Transfer cookies to wire rack to cool completely.

As I said...pretty simple. And they're enjoyable. So, go on! What are you waiting for? Get thee to a kitchen!!! And, as always...happy baking!

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