Thursday, December 25, 2008
White Chocolate, Cherry and Oatmeal Cookies
I have been baking a Christmas cake for the past two years and it has become nice way to bring in the holiday spirit - right from marinating the fruit to baking it on Christmas Eve. This was the first time in the last eight years we weren't at the our friend's house in Chennai for Christmas - but the cake still managed to please new friends. And the special part of baking it this year was that a couple of months back I got to meet my friend in London who had given me this recipe some years back. We have only been emailing each other for almost 8 years now so it was wonderful to actually get to meet her!
This year, I also baked some cookies - adapted this recipe which was itself adapted from this one
from Smitten Kitchen who adapted it from Cook's Illustrated. I love crispy cookies much more than the chewy ones so I loved the idea of these. They are actually not so much crispy rather than this kind of absolutely gorgeous vehicle to transport some rich chocolate and oatey goodness into your mouth!! I did away with the sea salt and reduced the oatmeal, threw in some dried cherries and Voila! - absolutely delicious cookies. I had to stop myself from eating the dough while waiting for the first batch to cook :)
Sending these cookies to Neivedyam's Cookie Baking Event which is being hosted by Sharmi.
Flour - 2 cups
Oats - 1 cup (I used quick cooking oats)
Baking powder - 3/4 tsp
Baking soda - 1/2 tsp
Butter - 200gms
White chocolate(chopped) - 170 gms
Vanilla essence - 1 tsp
Dried cherries - 50gms
Sugar - 1 cup
1. Cream the butter and sugar in a large bowl till smooth.
2. Put the chopped chocolate into a glass bowl and place it inside a bowl of heated water and microwave in 30 second intervals till melted and smooth.
3. Beat the egg and add to the creamed butter and sugar mixing lightly till combined.
4. Sift the flour with the baking powder and baking soda and then add gradually to the egg mixture.
5. Add the vanilla essence and the melted chocolate to the bowl and combine with a wooden spatula.
6. Refrigerate the mixture for about half an hour so that it can be shaped into balls - do not skip this step!
7. Pre heat the oven to 180C (350F), cut butter paper to size and spread on a baking tray.
8. Shape the cookie dough into balls, flatten slightly and place on the baking tray atleast 2 inches apart (they will spread and flatten as they bake). Don't handle the cookie dough for too long since the chocolate and butter will start melting.
9. Bake for 15 minutes. Remove the butter paper with the cookies on it and set aside to cool. They are very fragile before they cool so don't try to remove them from the butter paper when hot.
10. Bake more batches in the same way till the dough is used up.