Let's Get Baked

Sunday is a perfect day, in my opinion, to bake. No, not the kind that's legal in all the fun states, the kind with measuring cups and flour and butter and sugar.

Actually, I prefer my kind. Not only does the high last longer (very few things bring me greater joy than watching a perfect batch of cookies come out of the oven), but the rewards are far greater: you get to eat something delicious. Also you don't end up laughing hysterically at an episode of My Name is Earle and wondering how you got there.

Now to be fair, if you want to bake and then bake (your choice of what bake comes first), these cookies will probably taste even more out-of-this-world. My only request is that you let a grownup handle the oven and don't use any heavy machinery.

These cookies are perfectly wintery. The oatmeal is toasty and soothing and the dried cranberries add a much-needed shot of bright tartness to these dull, grey days we have to slog through until Spring decided to get her shit together and show up.

Not only that, they're pretty damn easy to make as far as the world of cookie baking goes. No refrigeration or fancy ingredients required, no need to ice pretty designs or do anything more than dump a tablespoon full of dough onto a greased cookie sheet.

I used baking chocolate to drizzle over the tops of these cookies but you could make life easier on yourself and use white chocolate chips instead. I probably will the next time I make these. I recommend using very high-quality white chocolate in these cookies, as the cheaper brands have a nasty, artificial flavor to them. At home, my favorite white chocolate is the Whole Foods brand that comes in chunks, priced per pound.

I also recommend using dried cranberries that are lower in sugar, so not Craisins, for example. Their tartness is one of the nicest things about these cookies.

When I make these again I'm considering adding a little bit of orange extract and topping the cookies with a little bit of orange zest. If you're feeling adventurous, feel free to go ahead and do this. If not, that's okay too. These cookies are extremely delicious-as is but also serve as an excellent blank palette if you're feeling inspired. Dark chocolate chips, chopped pecans, toasted coconut and dried blueberries all could be incredible additions.

So go ahead and bake up this Sunday. It's been a long week. You deserve it. Hope you've got some episodes of Workaholics on demand...

Ingredients:

1 cup salted butter, room temperature

3/4 cup dark brown sugar

1/2 cup sugar

1 egg

2 tsp vanilla extract

1 3/4 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp cinnamon

1 1/2 cups uncooked quick cook oats

1 1/2 cups dried cranberries

1/2 cup walnut pieces, toasted, optional

12 oz good-quality white chocolate chips (or chunks)

1. Preheat oven to 350F. Beat butter and sugars together until smooth and well-combined. Add egg and vanilla extract and mix well.

2. In a separate bowl, sift together the dry ingredients. Add to the wet mixture and mix just until all the flour is incorporated. DO NOT OVERMIX. 

3. Fold in the white chocolate chips, walnut pieces and cranberries.

4. Drop by rounded tablespoon onto a well-greased cookie sheet. Bake for 8-10 minutes or until just barely golden brown -- they should actually look a little undercooked in the center.

*5. IF NOT USING WHITE CHOCOLATE CHIPS: Let cool for a few minutes while melting the white chocolate in a double boiler. Cookies should no longer be hot to the touch when drizzling the white chocolate. Add another sprinkle of crushed walnuts on the chocolate if desired.