Every year I like to get into my kitchen and come up with at least one new original cookie that is mine and mine alone. When I think about some of my favorite recipes, they are recipes passed down from generation to generation like my Grandma Curran’s chili sauce, my Mom’s spaghetti sauce or her famous chicken salad. There is something about these recipes that just say comfort. I love the idea of passing down my original recipes to future generations and I’m slowly building out that recipe box for them. Granted I don’t have kids of my own, but with the last name of Wilkins, one of my nephews or niece is bound to end up in the kitchen at some point.
Once I got this flavor combination into my head there was no going back. I tried it out this weekend and these cookies came out perfect, if I do say so myself.
You will need:
2 1/3 cups all-purpose flour (I used Gold Medal unbleached flour)
2 sticks butter
1 1/4 cup white chocolate chips
3/4 cup dried cranberries
1 cup dark brown sugar
1/2 cup granulated sugar
2 tsp water
1 tsp almond extract (I use Nielsen-Massey almond extract)
1 tsp fine grind sea salt
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground allspice
In a medium bowl, mix together the flour, sea salt, baking soda, cinnamon and allspice. In a large mixing bowl, blend together the butter, sugars, almond extract and beat in the eggs slowly one at a time. Once blended, add the dry mixture in slowly (I add a 1/2 cup at a time). Add the 2 tsp water and finish blending in. Gently stir in the white chocolate chips and cranberries.
Using a single tablespoon cookie dough scoop, drop on to an ungreased cookie sheet and bake for 12-14 minutes at 350 degrees F (12 minutes for a softer cookie, 14 minutes for a crispy cookie). I like to double the cookie sheets and bake a single batch on two stacked sheets as I find the extra layer keeps the bottoms from burning. Note that the cookies will look dark, almost over-done when they come out of the oven. This is due to the dark brown sugar and spices in the cookie dough, not over-cooking (as long as you’ve followed the directions and your oven temp isn’t off). When cookies are done, move to the counter/cooling rack and let cool completely before storing.
Yield: 48 cookies
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