Recipe of the week: Catherine Lapointe's oatmeal/chocolate chip/cranberry cookies
I told you that girl could cook! As a part of my "Catherine's interview week", here is a yummy recipe she shared just for you guys!....well....for me, too! Maybe one day she'll also share her "mean chili" recipe (please please please please please please please x 100). Thanks girl :)
P.S. The following is exactly what she sent me, word for word!
Oatmeal/Chocolate chip/Cranberry cookies
1 cup butter, at room temperature (super important!)
1 1/2" cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract (the real ish is worth it, it tastes so much better than the fake)
1 tablespoon honey
1 ½ cup all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
3 cups old-fashioned oats (NOT instant oats!)
1 cup chocolate chips (white or dark)
1 cup cranberries
-Preheat the oven at 350°. Line two baking sheets with parchment paper, set aside.
-In a big bowl, combine butter and both sugars. Cream at high speed until light and fluffy, about 2minutes.
Add the eggs one at a time, beating well after each addition. Beat in vanilla and honey, and scrape down the sides of the bowl
-In a separate bowl, sift flour, baking soda, salt and spices. Add this mixture to the creamed mixture in the big bowl and fold in the ingredients with a wooden spoon, until well incorporated.
Fold in the oats, chocolate chips and cranberries.
-Now here’s where the magic happens… Drop by tablespoon on the baking sheets. Bake, one sheet at a time, in the center of the over for 7 minutes, rotate the sheet 180° and bake another 7minutes, or until the edges are a golden brown, but still seems soft in the center. Take out of oven, and slide parchment paper onto a dishtowel placed on counter. Set this baking sheet aside to cool down. Once cookies are cool enough to handle without falling apart, set on cookie sheets to completely cool. Repeat with 2nd baking sheet. You want to have a rotation in your baking sheets, that way when you reuse the parchment paper and prepare the dough on the sheet, it’s not hot, therefore no heat is pre-baking the cookie and melting the butter in them before they hit the oven. This help to have soft cookies that stay soft, without crunchy hard bottom.
You can replace the chocolate chips and cranberries for pretty much whatever you want. Raisins and pecans are good, peanut butter chips with dark chocolate are awesome, cranberries and almond slices too. Just don’t take anything too soft/wet (like fresh blueberries) or your batter will not set well.