Lynn Gardner: Soft Cookies, Warm Cookies, Nom, Nom, Nom


Soft Cookies, Warm Cookies, Nom, Nom, Nom

In a fit of madness (or was it optimism?) I promised The Husband cookies on a weekend already packed with cooking. I knew I'd need a very basic no-frills recipe that would still be up to The Husband's high standards. After a very brief ohmygodshowmethebestreciperightnow Google search, I settled on a modified version of SheKnows's "Cranberry Chip Cookies."

White Chocolate Raspberry Chip Cookies

I used 1 cup Nestle semi-sweet mini morsels, 1 cup Whole Foods 365 Everyday Value white chocolate chunks, and 1 cup Whole Foods 365 Everyday Value dried sweetened raspberries. I also used 1 teaspoon Cook's Pure Red Raspberry Extract instead of the vanilla to give the cookies extra raspberry power and skipped the nuts as I thought there was enough going on in these cookies without them.

These cookies were, we both agree, best eaten warm. Warm, they were soft with slightly melty chocolate and plump, almost gooey raspberries. At room temperature they were pretty fair crisp chocolate chip cookies, but the dried raspberries had resumed their regular raisin-like texture. The Husband does not like raisins or anything that resembles raisins texturally and his cookie consumption sloooooowed right down.

So it was high, ho, off to work the cookies go! And my coworkers seemed perfectly happy to scarf them up. There cookies hit the staff room at 8:20 and, at 10:15, there was nothing left but crumbs. I think there's nothing librarians like more on a Monday morning than free cookies in the staff room. Unless, it's free cake ...

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