The urge to make another cookie on the heels of the OCC Cookie was tugging at me so it was out to the pantry and shelves to see what ingredients I had available. I do a mega-bake at Christmas time each year and take all of the creations that are concocted to friends and people I work with as a sort of Christmas bonus. Needless to say we "stock up". Our shopping list includes among other things: 30 pounds of butter, 10 pounds of cranberries, apricots, walnuts, 50 pounds of sugar and flour and so much more. Thank goodness I have a pick up to haul this storeroom of items. Well, getting back, I noticed a new sack of dried apricots and another bag of craisin cranberries. Ooh-la-la!! Tart fruit. Mix that with a walnut and it just might be dandy says I. Now, for a cookie base. This didn't take much thought since a good ole Tollhouse cookie is one of the best around, so here's the finale.
My Ingredients: (The cookie is right off the Tollhouse recipe with additions)
2 1/4 cups sifted flour\1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1 cup butter
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
NOW THE ADDITIONS:
1 cup semi-sweet chocolate morsels
1 cup coarsely chopped dried apricots
1 cup coarsely chopped walnuts
1 cup dried cranberries
Method:
As in the Tollhouse recipe...
Preheat oven to 375 degrees
Combine flour, salt and baking soda in a small bowl and set aside.
In your mixer whip the butter until creamy, add in your granulated sugar, brown sugar and vanilla. Beat until creamy. Add one egg at a time while beating and then slowly incorporate your flour mixture. Whip until smooth and creamy.
With a heavy spoon (wooden is good) stir or fold in your chocolate morsels, fruit and nuts until all are combined well into the mixture.
Spoon out a rounded tablespoon size of mixture and drop onto your baking sheets.
Cook for 11-12 minutes. Remove from the oven and let the cookies rest on the sheet for 10 minutes. Cool them on baking racks until firm.
YEAH BABY, YEAH !!! These are awesome.
