Kitchenbelle

 As you may or may not have noticed, I tend to bake cakes and cupcakes more often than cookies.  It is only in this recent 48-hour whirlwind cookie baking spree that I realize why that has been the case–It is much more difficult to determine when a cookie is done than it is to determine when a cake (or cupcake)  is done. 

In the case of cakes, there are so many cues for doness: color, the skewer test, the press test (gently pressing your finger tips into the surface to see if it springs back), just to name a few.  And these generally apply for all types of cakes.

In the case of cookies my only test is peeking at the bottoms–if they are brown, I assume they are done.  But, I have learned, this is not always true because cookies vary so drastically in texture and ingredients.  The outside can be crisp and the inside a weeping mess.  In some cases the tops are incredibly soft (if it were a cake it’d be raw) but if it is just a soft and chewy type of cookie, it may well be done.  It is much more difficult to get it right.

All of this has led me to a conclusion: I need more practice in the cookie-baking arena!  Only by practicing with different ingredients and baking times can I really hone my eye for doneness.  With that said, let the cookie baking really begin!

One more thing though: What is funny is that I don’t need an ounce of practice on the other side of the fence as a cookie eater!  I do just fine in that realm!  I am a lover of chunky, chewy, multi-ingredient cookies (white chocolate chunks, especially, are a new favorite), which is why I particularly enjoyed this recipe.  The texture and flavors are fantastic!  Enjoy!  (And if you have any cookie baking secrets–please share!)

Oatmeal Cranberry White Chocolate Chip Cookies:

• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 large eggs
• 1.5 cups old fashioned oats
• 1.5 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 6-ounce package dried sweetened cranberries
• 2/3 cup white chocolate chips

Preheat oven to 375 F.

Using an electric mixer beat butter and sugar together until light and fluffy.  Add eggs and beat well.  In a separate bowl, combine oats, flour, baking soda, and salt.  Add dry mixture to egg/sugar mixture in three additions, mixing well after each addition.  Delicately stir in cranberries and white chocolate.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet.  Bake for 10-12 minutes or until golden brown.  Cool on wire rack.

Adpted from recipe by Ocean Spray, Inc.

Filed under: cookies, Dessert |