February 28, 2011

C is for Cookie...cookie cookie cookie starts with C

Me Cookie Monster!

Today my sister and lil nephew came to New York all the way from Atlanta. I was so excited for their visit that I just had to bake some cookies. Who am I kidding? Just about any excuse to bake cookies is good enough for me! They turned out so well, they're even blog-worthy. Since I'm staying at my parents house for a few days, I tried to incorporate ingredients that they already had. I used dried cranberries and bittersweet chocolate in this oatmeal cookie recipe but if you prefer, you can substitute them for another type of dried fruit or chocolate. Dried cherries and white chocolate chips might be a nice combo as well. Actually, my daughter didn't seem to enthused with the bittersweet chocolate, so if you have little ones, semi-sweet or milk chocolate chips are good too. Mmm-mm TOO YUMMY!

1 cup all-purpose flour
1/2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 1/2 stick unsalted butter (softened at room temperature)
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg (room temperature)
1/2 tsp. vanilla extract
2 packets Quaker Instant Oatmeal (brown sugar & cinnamon)
2 packets Quaker Instant Oatmeal (original)
1 cup dried cranberries
1 4oz. bar bittersweet chocolate (cut in 1/4" chunks)

Preheat oven to 350F. Mix togeether flour, cinnamon, baking soda, baking powder and salt. In separate bowl, cream together butter, brown sugar, and granulated sugar. Beat in the egg and then add vanilla extract. Combine wet mixture to dry ingredients. Fold in oats, cranberries and chocolate. Spray 2 baking sheets with cooking spray. Use an ice scream scoop to place 6 portions on each baking sheet. Make sure they are evenly spaced and have enough room as they will expand in the oven. Bake for about 12-13 minutes, or until edges are golden brown. Let cookies cool for 15 minutes before serving.