Last week I attended a barbecue and was asked to make a dessert. I originally wanted to make cupcakes, but then my sister reminded me that the frosting would probably melt in the insanely hot weather we've been suffering from lately. I figured cookies would be easy to transport and delicious despite the 100 degree weather.
I wanted to make oatmeal cookies with a kick. So I adapted this recipe from Smitten Kitchen.
I made two batches. The first batch had dark chocolate (1/2 cup) and raisins (1/4 cup), while the second batch had white chocolate (1/2 cup), cranberries (1/4 cup) and a handful of pecans. Other than that, I followed the recipe to a T. (I also made a batch of sugar-free cookies using diabetic sugar, and despite the fact that my boyfriend liked them, I don't recommend using diabetic sugar. They didn't brown as much as they do with brown sugar. Duh.)
|Moist and yummy.|
I thought the white chocolate cranberry cookies were to die for, and I don't even like white chocolate that much. Try both and let me know what you think.