chocolate chip cookies 2

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

(from allrecipes.com)

so is it that obvious that i love allrecipes.com? i was kinda hesitant to try a new chocolate chip cookie recipe. after all, the other one was an obvious winner, so why redo an already good thing? but during my small group this week, one of the members brought these awesome, soft, chewy chocolate chip cookies, and i thought that maybe it's time for a change. you know, the recipe says chewy, but they aren't really. i'm not sure if it's the way i'm shaping them or what it is, but they're just not coming out soft and chewy. my cookies are always fat and round. still, the recipe's a good one, uses less butter than the other recipe, and (according to my older brother) they're softer than the other cookies (although i think that may have to do with the fact that he ate these cookies right after they came out of the oven).

so the older brother deemed them better than the other cookie since they 1) have less butter and 2) are softer. i'm not sure about that, but anyway...

(as an aside, i made these terrible oatmeal cookies about a week ago. my mom wanted me to try this recipe on the back of the oatmeal container. we didn't have shortening, so i tried to substitute using butter and vegetable oil.. *sigh* another case of a substitution gone very, very wrong. the cookies looked okay.. in fact, i'd say they looked good. but they were rock solid. i guess that's what happens when you get rid of fat. i'm not sharing this one though...)

cranberry oatmeal cookies

• 1 1/2 cups sweetened dried cranberries
• 1 cup orange juice
• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 eggs
• 1 1/2 cups rolled oats
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped white chocolate

1. In a small bowl, soak dried cranberries in orange juice to soften, about 30 minutes. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the oats, flour, baking soda, baking powder and salt; stir into the creamed mixture. Drain cranberries and stir into the dough along with white chocolate making sure not to over-mix and make tough cookies. Drop by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

(from allrecipes.com)

for christmas, matthew gave me a bag of white chocolate chips and dried cranberries (it's obvious he wants something =P). so i felt obligated to bake something using these ingredients. so i searched on allrecipes.com for a recipe using these two ingredients, and this recipe came up. i normally don't use a recipe which hasn't been reviewed too much and which doesn't have a picture, but there weren't many options for recipes using white chocolate chips and cranberries, so i decided to give it a go. i must say, the dough was DRY before i added the cranberries to the mix and it was kind of scary looking. but the cranberries (which had been soaking in oj) added plenty of moisture when i added them. it actually made the dough really WET, which looked scary too.

anyway, after baking the cookies up, the thing about these cookies is that they look FUNNY. they look kind of pale, doughy, and raw on the top even though the dough is cooked through, and the shape that they take on is irregular. i tried different ways of shaping the dough, but i can't seem to make these cookies pretty. thankfully, i gotta say that they taste great. it's a good recipe, and the very sweet white chocolate perfectly offsets the tart cranberry. oh well, it's all the same in your stomach, no matter what it looks like...