Dried Cranberry Chocolate Cookies and Butter Cookies - Giangi's Kitchen

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Dried Cranberry Chocolate Cookies and Butter Cookies

Published on December 21, 2012 | Dessert

Baking cookies is one of my favorite activity under the Holiday Season. The smell of a fresh batch of cookies right out of the oven is just wonderful and heart warming.
I am not a baker and only have a few recipes on my repertoire that I am going to share them with all of you.
Also, OXO has asked me to share my favorite recipes with you, my readers, during this baking season, to help raise awareness about a wonderful charity, “Cookies for Kids’ Cancer” that is dedicated to fighting pediatric cancer.
OXO will donate up to $100,000 toward this very worthy cause. I am truly honored to be a part of this opportunity.


A little about Cookies for Kids’ Cancer

Cookies for Kids’ Cancer is committed to raising funds to support research for new and improved therapies for pediatric cancer, the leading cause of death by disease for children under the age of 18. Through the concept of local bake sale, Cookies for Kids Cancer provides the inspiration and support for individuals, communities, and business to help fight pediatric cancer.

To learn more, please visit Cookies For Kids Cancer. You can also learn more about OXO involvement, two of their employees started it, as well as way you can help.

The recipe of the Dried Cranberry and Chocolate Chip that I baked makes a soft full of taste cookie.  I really love to use and mix dark chocolate with white chocolate.  The blended flavor is just sinful and additive at every bite.
Easy to prepare and versatile as any dried fruit can be used.
Butter Cookies…. a must try. Delicate and full of flavor.  Watch out they seem to disappear when left unattended.

Enjoy!!

Giangi

 

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DRIED CRANBERRY AND CHOCOLATE COOKIES

2 cups flour

1 cup old fashioned rolled oats

1 teaspoon baking power

1 teaspoon baking soda

1 teaspoon kosher salt

2 ½ stick unsalted butter, at room temperature

1 cup light brown sugar

½ cup granulated sugar

1 large egg

1 large egg yolk

1 tablespoon vanilla extract

¾ cup semisweet chocolate chips

¾ cup white chocolate chips

1 ½ cup dried cranberries

Preheat oven to 325º. Line 2 baking sheets with parchment paper. In a medium bowl mix the flour, baking powder, baking soda and the salt. In a standing mixer fitted with the paddle beat the butter and both sugars medium speed until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl. Beat in the dry ingredients. Add the chocolate chips and the dried cranberries and beat until well incorporated.

Spoon heaping teaspoons of the dough onto the baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges. Let the cookies cool on the baking sheets, and then transfer them to a rack to cool completely.

 

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BUTTER COOKIES

2 cube unsalted butter, soften

1/2 cup sugar

2 cup flour

2 tablespoon water

1 teaspoon vanilla extract

Add ingredients, flour last and work with a fork. Make little balls and flatten with the back of a fork in a buttered cookie sheet.

Bake at 325° for 10 minutes.

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