Sweet and Simple Red and White Cookies


An original from The Male Baker kitchen! I just got sick of using other recipes and only adding my own touches. Instead I made this recipe from scratch and it went great. The last few weeks I have been doing a lot of research about proportions in baked goods, including cookies, and the flour mixture ingredients and their functions. Pretty cool stuff I know. I have been really interested in the science behind baking so I thought that I would put it to use. If you are curious about the proportions to make your own from scratch, keep an eye out for a post that covers some of what I have been learning. In the mean time, grab all you favourite baking tools and mix this concoction up!

By going out on a limb with this recipe, I wasn’t sure if it was going to work out or not. That is the kind of territory that I didn’t want to get into for the first few years of my baking hobby. But I figured out that it isn’t that hard and it really pays off once you bake something from scratch and it works. The anticipation of it all adds a lot to the experience of baking and makes my time baking a lot more interesting. Not that it wasn’t already interesting, but I just needed to use my creativity a bit more. Now my mind is working on full speed trying to come up with many new recipes for all of you to try!

Makes 40 cooks

Ingredients:

1 cup                White sugar

1 cup                Packed golden brown sugar

½ cup              Salted butter

2                         Large eggs

½ tsp                Pure vanilla extract

½ tsp                Ground Cinnamon

½ tsp                Baking soda

1 ¼ cups         All purpose flour

1 ½ cups         Quick cooking oats

1 cup                 White chocolate chips

1 cup                 Dried cranberries

Method:

  • Line 2 baking sheets with parchment paper.
  • In a large bowl, cream together the butter and sugars until light and creamy. Add the eggs one at a time until incorporated. Add vanilla and mix for 5 seconds.
  • In a medium bowl, whisk together the cinnamon, baking soda, flour, and the quick cooking oats.
  • Add the flour mixture to the butter mixture in 2 additions and mix until incorporated after each addition. About 15 seconds per addition.
  • Fold in the chocolate chips and the dried cranberries. Using the folding technique makes sure that you do not over mix the batter.
  • Wrap the batter in the bowl with some plastic and chill for an hour.
  • Preheat the oven to 375 degrees F and place the chilled dough in tablespoon sized pieces. Bake for 10-12 minutes or until golden brown on the sides and top.
  • Take out of the oven and let cook for another 5 minutes on the pan, and then transfer cookies to cooling rack.

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