Sometimes I wonder how I'm not 300 pounds. I bake a lot, maybe too much. I just really like it. I like following directions. I like knowing that when I follow directions, more often than not, things turn out all right. I like knowing that mixing butter, sugar, and flour together is going to turn into something tasty, the sky is the limit from there. Cookies are particularly a favorite of mine, although you all know how much I love making cupcakes. Cookies are fun because the basic recipe is some what the same, what you throw into them is what makes them unique and special.
The other day I realized that it had been awhile since I had made cookies. I like having them around the house. They make for an easy, satisfying dessert that doesn't quite pack the caloric punch of a frosted cupcake. I decided to see what kind of cookies my Bon Appétit Desserts cookbook had to offer.
I came across these White Chocolate-Granola Cookies. They sounded sort of healthy for a cookie, but the use of dried apricots and pineapple intrigued me. Especially since we bought some super tart, practically inedible dried apricots a few weeks ago, and I had been debating tossing them, or using them in baking. For the record, I'm glad that I saved them.
These cookies came out freakin' awesome. They are thin, buttery, chewy, and totally delicious. The oats make them taste a little bit like a granola bar, but the white chocolate screams back, I'm not healthy, I'm a cookie damn it. I'm always pleased when my food pipes up and speaks for itself, and these cookies have definitely got something to say.
White Chocolate-Granola Cookies (from Bon Appétit Desserts)
Makes about 6 dozen
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried pineapple
- 1 cup hot water
- 2 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/4 cups packed golden brown sugar
- 2/3 cup sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups old-fashioned oats
- 2 cups white chocolate chips
- 1 cup granola, crumbled
Place apricots and pineapple in a medium bowl. Add 1 cup hot water and let soak until fruit is soft, about 15 minutes. Drain.
Whisk flour, baking soda, and cinnamon in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Beat in eggs and vanilla. Add flour mixture; mix on low speed just until blended. Using wooden spoon, stir apricot-pineapple mixture, oats, chocolate, and granola.
Using 2 heaping tablespoons dough for each cookie, drop batter onto 3 heavy large rimmed baking sheets, spacing 1 inch apart. Chill 30 minutes.
Preheat oven to 325 degrees. Bake cookies until golden. about 15 minutes. Transfer cookies to rack and cool completely.