Saturday, January 3, 2009

Mrs. Field's Cookies!

I used to be obsessed with the Top Secret Recipe cookbooks by Todd Wilbur. If you are not familiar with these, Todd basically tries to recreate your favorites from restaurants or commercially sold products. I find most of the recipes in the books exceedingly complicated, which is annoying. This recipe is supposed to be Mrs. Field's Cranberry White Chocolate Cookies (modified by me).... now I have never had the real thing, but these are really good.

Cranberry White Chocolate Cookies
Yield: 30 cookies

Wet Ingredients:
1 cup (2 sticks) unsalted butter (not margarine!), softened
1 1/2 cups light brown sugar
1/4 granulated white sugar
2 eggs
2 teaspoons vanilla extract (not the fake stuff)

Dry Ingredients:
2 3/4 cups AP flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon

Yummy Ingredients:
1 3/4 cups dried cranberries
1 cup white chocolate chips
1 cup chopped walnuts (optional, I omit)

1. Preheat the oven to 350.
2. In a large mixing bowl, cream together the wet ingredients above. Hand mixer is fine but a stand mixer is better.
3. In another bowl, mix together the dry ingredients above. Blend the dry mixture into the wet mixture. Stir in the yummy ingredients above.
4. Line a baking sheet with Release foil, parchment paper, or a silpat mat. I use a small cookie scoop to scoop out the dough. I overload the scoop a little. It usually takes 3.5 cookie sheets to make it thru this recipe.
5. Bake for about 16-18 minutes. The edges should be browning but still appear wet in the center. Grab whatever you lined the pan with and slid the whole sheet (cookies and all) off the pan onto a rack or countertop to cool.

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