chocolate with walnuts and peanut butter chips
I've already posted about the oatmeal-pecan shortbread and the oatmeal fruit bars.
I also made another version of these super chocolatey cookies, but instead of chocolate chips in the chocolate cookies, I used peanut butter chips in the chocolate cookies. Just a straight substitution.
Finally, the fourth cookie variety was this:
Cookies with cranberries, white chocolate and macadamias
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter at room temperature
1 cup golden brown sugar
3/4 cup sugar
1 tablespoon vanilla extract
1 3/4 cups dried cranberries
1 1/2 cups white chocolate chips
1 cup coarsely chopped roasted salted macadamia nuts
Heat oven to 350.
Sift first 3 ingredients in medium bowl.
Use electric mixer to beat butter in large bowl until fluffy. Add brown and white sugars; beat until blended.
Beat in eggs, 1 at a time. Then beat in vanilla.
Add dry ingredients, beating until just blended.
Gently stir in cranberries, white chocolate chips and nuts.
For larger cookies, drop dough by heaping tablespoonfuls onto baking sheets lined with parchment paper, 2 1/2 inches apart. For smaller cookies, drop dough by level tablespoonfuls onto sheets, 1 1/2 inches apart.
Bake until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool.
After a full day of cleaning and baking, I was able to get the dough for these made that night, but I did not bake them until the next morning. The dough had hardened up a lot in the fridge, so I let it sit out of the fridge for about 30 minutes then baked them.
The dough can be made and stored in the fridge in an airtight container for two days or in the freezer for up to two weeks.
And that was the last of the cookies.
Though I did also make a chocolate-rum cake on the 25th for Christmas dinner's dessert.
It may be a while before I bake again!