This weekend has been filled with plenty of delicious Foodie adventures...although very few have actually taken place in my kitchen.
The Hungry Spoon kitchen was abandoned yesterday in favor of a day trip to Pittsburgh. That's right friends: we headed north for a day in "the big city."
We enjoyed a trip to the Market, explored the Strip District, spent a good deal of time at a used book store, and settled for the afternoon at the Beehive Coffeehouse. Inevitably, the day concluded at my favorite spot for vegetarian cuisine--The Quiet Storm (I ordered the ultimate and highly addictive Apple Panini. I urge you to re-create this in your own kitchen. You won't regret it).
Enough about my travels, though. Let's get to the good stuff: White Chocolate-Cranberry Oatmeal Cookies. I initially feasted my eyes on these sweet treats at the Simply Life blog, and reading the recipe title alone convinced me that I had to try them.
Magnificent! I baked a batch late last night after we returned from PA, and I have no doubt they'll be gone quite soon. This cookie is chewy and rich, and the tart cranberries balance out the sweetness of the white chocolate quite nicely.
Happy Baking to you!
Do you ever do late-night baking?
Cranberry & White Chocolate Oatmeal Cookies
(recipe courtesy of Simply Life blog; makes about 2 dozen cookies)
This cookie exemplified the perfect oatmeal cookie for me--chewy and sweet. Cranberries and white chocolate make a great addition.
- 2/3 cup butter
- 2/3 brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1- 1/2 cups quick oats
- 1 - 1/2 cups unbleached all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 6 oz. dried cranberries
- 2/3 cup white chocolate chips
1) Preheat 375 degrees. Prepare baking sheets with cooking spray.
2) In a large bowl, beat together the butter and sugar with an electric mixer. Add eggs and vanilla and beat until well-combined.
3) Combine the dry ingredients (through the salt) in a separate bowl. Add to butter mixture. Stir in cranberries and white chocolate chips with a spoon.
4) Place rounded spoon-fuls of dough on cookie sheet and bake 8 - 10 minutes, or until lightly browned at the edges (mine were done in 8 minutes exactly).
4) Enjoy! These are definitely good cookies to eat with a glass of milk :)