It’s been quite the exciting week. Coachella was AWESOME, despite the unusual weather (cloudy/rainy Friday, highs/lows of 70/50). As per usual, I saw so many bands, but also missed so many. And for the record, the Tupac hologram was definitely creepy.
Wednesday was my birthday, which was celebrated with copious amounts of cake and Mexican food at Tortilla Republic. I loved their cucumber lavender margarita!
Now, my birthday wouldn’t be complete without my favorite type of dessert — cookies! This recipe happened kind of by accident. I fell mildly in love with the photo of them in Food & Wine, and upon realizing how simple they were, decided to make them. The recipe called for semisweet or white chocolate morsels… I figured, why not use BOTH? Ta-da…
Ingredients
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup semisweet chocolate chips
- 3/4 cup white chocolate chips
- 1 1/2 cups (5 ounces) dried cranberries
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
Mix the flour, oats, baking powder, baking soda, and kosher salt. Beat the butter and sugars on medium until creamy. Add the egg, then egg yolk and vanilla, beating thoroughly between each, scraping down the side of the bowl as needed. Beat in the dry ingredients in batches. Stir in the cranberries, white chocolate, and semisweet chocolate.
Scoop the dough by overflowing teaspoons onto the baking sheets. I do even scoops using my favorite 1.5 teaspoon mini-scooper. Bake the cookies for 12 - 15 minutes. They'll begin to turn golden around the edges. Cool slightly on the baking sheet and then transfer to a cooling rack to completely cool.
adapted from Food & Wine Magazine