In February I changed the phrase between a rock and a hard place to reflect the weather that month: between a giant puddle and a sheet of ice. Now in mid-April I'm saying, when life gives you snowstorms, bake cookies (or bake anything, really). I know I've
Just as this extended winter has given me extra time for staying inside and stitching, I have been indulging in more baking projects to fill some of these gray afternoons with satisfying warmth. These cookies were, at first, inspired by this recipe but strayed in a different direction and evolved from a few favorite cookie recipes (and much further scribbling on that scrap paper above). They are the kind of cookie you can whip up on any afternoon, regardless of the weather. I couldn't resist loading them with chocolate, walnuts and cranberries as well as a couple of different flours for flavor and texture.
What have you been doing to enjoy spring (or make the best of an extended winter)? Are cookies or picnics part of your plan?
Chocolate Chip, Walnut, Cranberry Cookies
If you are a purist you could use regular all purpose flour here and the cookies would be great. I have made several versions of these using a mix of gluten free flours which would also work well. The combinations of flours will each have their subtle differences, but don't be afraid to try something different if you want to.
8 ounces (2 sticks/1 cup) unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla
2 cups whole wheat flour
1 cup almond meal (or almond flour)
1/2 cup ground flax seed (flax meal)
1 teaspoon salt
1 1/2 teaspoons baking powder
1 cup bittersweet chocolate chips (or chopped chocolate)
1 cup walnuts, toasted and chopped
1 cup dried cranberries
Preheat the oven to 350'. Beat the butter and sugar until fluffy. Add the vanilla and eggs and beat until smooth. Dump in the whole wheat flour, almond meal, and flax seed meal. Add the salt and baking powder and mix to combine into a dough. Add the chocolate chips, walnuts, and cranberries and stir to incorporate evenly.
Spoon the dough onto a baking sheet into two-tablespoon sized balls. Bake for about 10 minutes or until the edges begin to turn golden brown.
Makes about 2 dozen cookies.