I was craving for some crispy drop cookies but these turned out softer with a cakelike texture. The edges were crispy when they first came out of the oven, however, as they cooled they became softer. I have no complaints with the flavor though, the combination of cranberries and walnuts was really what I was going for.
Lately, I've been watching more of the video tutorials in the Joy of Baking website and trying out a few of the tested recipes. These Raisin Cookies were light and not too sweet. I just substituted dried cranberries and chopped walnuts, one of our favorite combinations. The recipe is one of the easiest I have tried. The ingredients were just added to the mixing bowl one after another then mixed until well combined. I think even young kids will have no problem making these cookies with a little supervision of course.
CRANBERRY WALNUT COOKIES
(adapted from the Joy of Baking Raisin Cookies)
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup light or dark brown sugar
12 tablespoons (1.5 sticks) softened butter
1 large egg
1/4 cup milk
1 teaspoon vanilla
Preheat oven to 375F. Line two cookie sheets with parchment paper. In a big mixing bowl, stir together flour, baking powder, salt and cinnamon. Add the brown sugar, softened butter, egg, milk and vanilla and beat for one minute. Add the dried cranberries and walnuts and mix until combined. Use a small ice cream scoop or a tablespoon to drop the cookie batter onto the baking sheet. Bake the cookies for about 8-10 minutes or until the edges are golden brown. Remove from the oven and transfer the cookies to a wire rack to cool. Makes about 3 1/2 to 4 dozen cookies.