Food and Wine’s latest issue has a story about a new book with a good cause: Cookies for Kids Cancer: Best Bake Sale Cookbook.
Author Gretchen Holt-Witt’s son was suffering from pediatric cancer, and she baked 96,000 cookies one holiday season to raise more than $400,000 for new pediatric cancer treatments. Later, she and her husband started Cookies for Kids’ Cancer, a national non-profit that eventually partnered with The Glad Products Company, which matches funds raised at bake sales. Here’s more information on the charity: cookiesforkidscancer.org.
So not only are the recipes worthy of making, they’re for a worthy cause, too. This one is especially delicious.
Step by step photos and the recipe, after the jump.
First things first. Get your butter and eggs out because they need to come to room temperature.
Gather your other ingredients.
Now you can start with the rest of the recipe.
Dry ingredients are flour, oats, baking powder, baking soda and salt. Mix those up.
Wet ones are butter, white sugar, brown sugar, egg and vanilla. Mix those up.
Add dry to wet.
Stir in the cranberries and chocolate.
The recipe made 6 dozen cookies for me. I only have 5 sheet pans, but I put the extra on parchment and transfered it to a cooled sheet pan.
I put two sheet pans in the oven at once and traded racks and rotated the sheet pans at 7 minutes. I cooked for 7 minutes more and they were perfect. Just perfect.
Dried Cranberry and Chocolate Cookies
AKA Cranberry-Oatmeal-Chocolate Chip Cookies
From Food & Wine, Nov. 2011
2 cups all-purpose flour
1 cup quick-cooking or old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 sticks unsalted butter (10 ounces), at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
1 1/2 cups semisweet or white chocolate chips
1 1/2 cups dried cranberries
Preheat the oven to 325°. Line 2 baking sheets with parchment paper.
In a medium bowl, mix the flour with the oats, baking powder, baking soda and salt. In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl as necessary. Beat in the dry ingredients, then add the chocolate chips and cranberries and beat until incorporated.
Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, then transfer them to a rack to cool completely.
MAKE AHEAD The cookies can be stored in an airtight container for up to 4 days.
