One of My New Favorite Cookies

It is the Christmas season and normally, it would be when I have the least amount of free time to work on something like this but, I came across something today that inspired me to sit down and write again. I decided to make a few things that could be given as gifts to neighbors and friends that drop by during the holidays. I receive emails every day from for their cookie of the day countdown until 2009. I diligently copy and paste the recipe into a Word document so I can save it for the future when I actually feel like baking something. There was one recipe that sounded exceptionally good. With it being the holiday season, I thought it needed a couple of little alterations. The result could very well become my favorite cookie.

The original recipe was for "White Chocolate Oatmeal Raisin Cookies". The recipe that follows is as it appears on the website but I substituted dried sweetened cranberries for the raisins and added finely chopped toasted pecans. I didn't even bother dipping the cookie in white chocolate like the image shows. It just didn't need it unless you think it looks prettier that way. Trust me, this cookie is rich enough without the extra step.

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 2 Tbsp. unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon fiori di sicilia or orange extract (see note)
1 cup uncooked regular oats
8 ounces white chocolate, chopped (about 2 cups) (I used only 4 oz. Ghirardelli White Chocolate)
1/2 cup raisins or golden raisins
(I substituted 1/2 cup dried, sweetened cranberries for the raisins.)
(I added 1/2 cup finely chopped, toasted pecans.)

Preheat oven to 350 degrees. Combine first 4 ingredients in a medium bowl. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Beat in egg and orange flavoring just until combined. Add flour mixture and oats; stir until blended. Stir in white chocolate and raisins. Cover and chill dough 1 hour, if desired. (I didn't) Line 2 large baking sheets with parchment paper or silicon baking mats. Drop batter by heaping tablespoonfuls, 3" apart, onto prepared baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.

Note: Order fiori di sicilia from or call 800-827-6836. It's very affordable, and a small vial will perfume your kitchen for a long time.


troyboy said…
Do you have any more info on:

Marinda Olene Springer Watson

I think we may be cousins

troy in AZ

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