Someone I work with is going to be forced into taking over my position when I leave. I feel bad. Therefore, I made him cookies. I don't know what kinds of things he likes (besides alcohol), so I decided to try out this yummy-sounding recipe from the May 2007 issue of Cooking Light.
Though the recipe says it yields 2 dozen, it only made 17 cookies. I am sad because that leaves only 5 for me. Well, 3 actually, since I've already eaten two. These cookies are so delicious! Perfect for spring/summer. The little note from the magazine says the cookies are crispy, but ours were nice and chewy and perfect. I will definitely be making these again. In fact, I have to, since what else am I going to do with a tub of freeze-dried strawberries?
White Chocolate, Strawberry, and Oatmeal Cookies
A mere one-quarter cup of butter yields crispy, light cookies and keeps calories in check. Dried strawberries lend fiber, color, and subtle sweetness. You can find them in larger supermarkets, or substitute raisins or dried cranberries. Because the dough is heavy, we used a sturdy stand mixer. You can use a hand mixer to cream the butter and sugar, then stir in the remaining ingredients by hand.
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 cup regular oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup coarsely chopped dried strawberries
1/3 cup premium white chocolate chips (such as Ghirardelli)
Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.
Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.
Yield: 17-24 cookies