Tag Archives: cookies

Cranberry cookies from the bag recipe

9 Mar

Whenever I’m idling somewhere I have a tendency of reading everything in sight.  For instance, at the dentist’s office I like trying to anagram the words on the posters while I’m waiting.  (Cancer: nothing.  Medicine: I end mice!  I am the mouse destroyer!  Rawwwr!)  Anyway, I was eating oatmeal the other morning and noticed a recipe on the brown sugar bag, so thought I’d try it!  Yum!

You cran do it; put your bake into it

You cran do it; put your bake into it

There’s not too much to these delightfully fluffy, slightly spicy fruit cookies (it’s like light fruitcake in a cookie).  I used greek yogurt instead of sour cream.  I also use yogurt in place of mayonnaise (like egg salad etc.)- just add some lemon.  Anyways, I thought I’d make a challenge to myself to wash as few dishes as possible: one bowl, one whisk, one measuring cup cookies.  I ended up adding a measuring spoon too.


I wonder if the author of Mme Bovary’s friends ever said things like “That’s so Flaubert.” (a la that’s so raven). And maybe they’d shorten it to “that’s so flau”. Or if there was something he’d really like more than the first thing, it’s ever more flau, or flau-er. Probs not cuz they were French and it was the 1800s.

Usually I use two bowls: one for wet ingredients and another for dry, then mix them together.  This time I whisked up the flour, baking soda, and spices in the bowl, and then dumped the blend onto some parchment paper (which I would later use to bake on, so I wouldn’t have to wash the cookie sheet).

Next, as usual, you should cream your butter and sugar.  Since this was on the brown sugar bag it called for only brown sugar, which was surprising but also great.  Brown sugar has this beautiful depth to it which really works with the spices and fruits.  There’s a reason sugar cookies are made with white sugar.

Oh sugar sugar, you are my cookie base... and you got me wanting you

Oh sugar sugar, you are my cookie base… and you got me wanting you

Next we finish off the wet ingredients with yogurt and an egg.  Next time I’d probably also add a splash of vanilla.


Yo yo yo yippee yo yippee yay-gurt

I couldn’t take a picture of me putting the flour into the wet ingredients because it used both hands, but be assured it was awesome.  I just picked up the parchment paper and the flour easily slid right down the chute.  So great!


These raisins sure are raising the bar for these cookies. (But really it’s the baking soda that does that.)

Finally you mix in a handful of golden raisins and a handful of dried cranberries.  To make pretty cookies, the next step is key, which is why I didn’t do it.   Use a tablespoon or even a tablespoon and a half measuring spoon to make perfectly round little mounds on your parchment paper.  These cookies don’t spread very much so how you plop them is basically what you get.


Drop it like it’s hot makes sense, but for cookie dough you more drop it like it’s lukewarm.

Bake that for 8 minutes at 400 degrees.  When these babies came out I thought they didn’t quite have enough flavor, so I heated up some leftover coffee until it was almost boiling (aka for 45 seconds in the microwave) and the stirred some chocolate chips into it.


Do you want less cha? No, mocha!

Then I drizzled this very beautifully over the cooling cookies while my lovely children played quietly in the garden with the buckets of 100-dollar bills we had won last week in the raffle.  I’m just kidding, my kids would never play quietly.  But I’m seriously kidding, I don’t have buckets of dollars.  Or kids.  Anyways.  I threw the chocolate on the cookies.


Oof I better wrap this post up because I’m running a little (choco)late

These were pretty good at first, but they were AWESOME after a few hours of sitting.  The sweet chocolate was a perfect offset to the warm spicy rich flavors with a curiously light and fluffy texture.

Recipe, adapted from the Domino brown sugar bag:  I only made a half batch because I ran out of flour, and it’s sort of closer to a third of a batch also.  This recipe makes some number of cookies (about 2 dozen):


1/3-1/2 c brown sugar (I used 1/3 to offset the sweetness of the chocolate, but if you don’t want to do the chocolate drizzle, use 1/2.  You should probably use 1/2 anyway.)

1 stick butter

Until creamy.  Then beat in:

1 egg

1/4  c yogurt

Separately, whisk together:

1 1/2 c flour

1/2 tsp baking soda

1/2 tsp each: cinnamon, allspice, nutmeg

Beat wet and dry ingredients together, then stir in:

1/2 c dried cranberries

1/2 c golden raisins

Bake 8-10 minutes at 400 until the edges are lightly brown and the tops look dry.  While letting cool, heat up:

1/3 c coffee

And then stir into the hot coffee:

1/2-3/4 c chocolate chips

Until the chocolate chips are melted and you have a good texture.  Then drizzle your melted chocolate-coffee beautifully over your cooling cookies (parchment paper is good for this).

These are best after they’ve cooled, with a cup of tea.

Molasses cookies

19 Jan

You guys.  I know it’s been two weeks but NOT EVEN MY FAULT.  I had a whole blog post prepared, and the internet at Caribou coffee decided to conk out sometime while I was writing.  So I kept these two sentences from a previous draft:

“We’re having a holiday party tonight so I decided to make mulled wine and chewy gingerbread cookies.  I’m sipping the wine right now!”

And that was last weekend.  Quick recipe for mulled wine because it’s so easy and so delicious:

Peel the rind off an orange or three (here’s where the vegetable peeler from the fruitcake is so APPEALING).  Toss the rind, the juice from the oranges, a few cinnamon sticks, a spoonful of whole cloves, and some chopped up bits of fresh ginger in a pot.  Pour in a bottle of white wine and two bottles of red wine, and DO NOT BOIL but lightly heat that sucker for an hour or so.  Stir in to dissolve a handful (1/3 cup or so) of brown sugar.  Delicious hot, or with a splash of brandy!

After we finished the first three bottles, we poured in a few more with all that stuff that was still in there; it was still so good (or maybe just tasted that way after three bottles…)

Okay, so on to the main event.  I just started a recipe without pre-reading it (another thing NOT to do), and was stunned when I added FOUR CUPS of flour.  FOUR.  This recipe apparently makes six dozen cookies, which is many more dozen than I usual go for.  Luckily I had all the ingredients (more or less…) in my pantry already, so no going out into this twenty-degree weather for molasses.

In-greedy-ents for TONS OF COOKIES

In-greedy-ents for TONS OF COOKIES

First thing you do is melt the shortening.  I ran out of shortening, so I used butter.  Except I also didn’t have enough butter, so I threw in some applesauce too.  I’m very precise with my baking, guys.


One cup of butter is half a block. The real question is, do you see the block as half empty, or half full?

While that guy’s melting (don’t let your butter brown), whisk together your dry ingredients.

Then realize that you were supposed to have cloves and you only have those whole ones from your delicious mulled wine that you’ve been compulsively sipping on.  So throw some cloves into your butter and hope the flavor infuses (I have no idea if it did or not.  But these cookies were damn tasty.)

Those forkin' cloves... always getting in the way

Those forkin’ cloves… always getting in the way

Once the fats are melted, fish out the cloves, and mix in your sweeteners and eggs.

I tried to make a happy face out of molasses for you.

I tried to make a happy face out of molasses for you.  No pun intended.

Then mix those dry ingredients into your wet pot.

Flour power!

Flour power!

The original recipe (from allrecipes) tells you to then throw this in the fridge for three hours.  Clearly not going to happen with me.  But I did chill the dough for half an hour while I cleaned up for the party.  If you’re curious, this has a pretty good explanation for why one should chill dough.  There’s a lot of discussions out there, but as far as I’m concerned, chilling makes it MUCH easier to work with cookie dough.  Otherwise all that melted fat just gobs up everything and you drop all the dough and the cats eat it and then everyone is sad.

SO.  Once you’ve left the dough in the fridge as long as you can (it also keeps the cookies from spreading too much), you roll it into a ball, roll it in a plate of sugar, and put it on your silpat.

A ball in the hand is worth two in the bu... wait.  Wrong idiom!  Tsk tsk, Yen.  Gotta keep your EYE ON THE BALL.

A ball in the hand is worth two in the bu… wait. Wrong idiom! Tsk tsk, Yen. Gotta keep your EYE ON THE BALL.

You’ll want to keep these guys a few inches apart because they spread like eagles.


We ate all 70-some cookies in two hours of the party.  They are SO GOOD.  Make sure to bake EXACTLY ten minutes.  9 minutes, they’ll be too soft, and 11 minutes, too crisp.  Ten gives a perfect slight crisp outside and gooey inside.

By the way, that fruitcake is DELICIOUS AND ADDICTING now.

Recipe from this post, adapted from allrecipes:


1/2 c shortening

3/4 c butter

1/4 c applesauce

Then mix in:

2 c sugar

1/2 c molasses

2 eggs

Whisk in another bowl:

4 c flour

4 tsp baking soda

2 tsp cinnamon

1 tsp ground cloves or allspice

1 tsp ground ginger

1 tsp salt

Mix dry ingredients with wet, chill for three hours.  Roll tablespoons of dough into balls, then roll in sugar.  Bake at 375 for exactly ten minutes.

%d bloggers like this: