Oatmeal White Chocolate-Chunk Cookies with Spicy Spiked Cranberries

[Guest guest]

Made these too for the neighbors but I don't like them as much as I

hoped I would. The taste & chili zing is nice but the texture is a

little soft for me. I don't think I'll make them next year.

 

Oatmeal White Chocolate-Chunk Cookies with Spicy Spiked Cranberries

 

A Holiday Cookie Recipe With Spirit!

 

1 cup dried cranberries

6 tablespoons Scotch whiskey

1 teaspoon habanero chile powder

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, slightly softened

1/2 cup vegetable shortening

1 cup brown sugar

1/4 cup sugar

1 egg

3 tablespoons light corn syrup

2 cups white chocolate chunks

3 cups old-fashioned rolled oats

 

Place the cranberries, whiskey and chile powder in a small saucepan

and bring to a boil. Remove from heat, cover, and allow to sit for at

least 20 minutes or until the cranberries have absorbed most of the

liquid. Set cranberries aside. Preheat the oven to 350 degrees.

Prepare several baking sheets with cooking spray or butter. Mix the

flour, baking powder, baking soda and salt in a bowl and set aside.

Use a mixer to beat the butter, shortening and both sugars on medium

speed for 2 minutes. Add the egg and corn syrup and beat until fluffy.

Beat in the flour mixture a little bit at a time. Stir in the oats,

cranberries and chocolate. Refrigerate the batter for at least 10

minutes. Drop the dough in tablespoon sized balls onto the baking

sheets, spaced about 3 inches apart. Flatten each ball slightly with

the back of a spoon. Bake the cookies, one sheet at time, for about 12

minutes or until the edges are golden. Transfer the cookies to a

cooling rack, and allow to cool for 15 minutes. Serve or store in an

airtight container for up to 2 weeks.

 

Recipe from October 2005 Chile Pepper Magazine