Oatmeal White Chocolate-Chunk Cookies Spicy Spiked Cranberries -too soft???

[Guest guest]

I was looking for a recipe like this! Except you said they are too soft? as in

chewy?

tender? I was going to attempt a white choc cran cookie and want them to be

soft. I know

it's the point of the recipe but I may skip the spiking part!

 

, " strayfeather1 " <otherbox2001

wrote:

>

> 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

>

[Guest guest]

Not chewy, more tender. I usually like crispier-type cookies so it

may be just a personal preference making me disappointed. Everyone

I've given them to likes them a lot. The chilis give it more of an

afterburn than an on-the-tongue-when-you-bite-it burn but you could

absolutely skip that part if you wanted. The white choc & cranberries

are a great combo. Maybe one of our kitchen goddesses on this list

can turn this recipe into a bread recipe for me or give me some tips

on how to do that (hint, hint) If you try them, let me know how you

like them, spiked or un-.

 

Peace,

Diane

 

, " Melissa " <mapalicka wrote:

>

>

> I was looking for a recipe like this! Except you said they are too

soft? as in chewy?

> tender? I was going to attempt a white choc cran cookie and want

them to be soft. I know

> it's the point of the recipe but I may skip the spiking part!

>

> , " strayfeather1 "

<otherbox2001@> wrote:

> >

> > 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.

> >

>