Sunday, December 11, 2011

white chocolate, craisin, and pumpkin seed cookies

This started from a recipe that had the white chocolate, craisins, and macadamia nuts, but I didn't want to spring for the macadamias, so I began thinking of other options. The roasted pumpkin seeds seemed a good replacement, bringing a little crunch and savoriness to the cookies.

Preheat oven to 350 degrees.

3 cups flour
3/4 teaspoon baking powder
3/4 teaspoon salt
Mix dry ingredients together and set aside.
1 cup (2 sticks) butter, at room temperature
1 cup packed brown sugar
1 1/2 cups white sugar
2 eggs, room temperature
1 1/2 teaspoons vanilla
Cream butter in electric mixer and then add sugars and mix until fluffly. Take your time: let the mixer run a good 6-8 minutes. Add the eggs one at a time, mixing well. Add vanilla. Add the flour mixture gradually, mixing until just mixed. Then add
1 pkg (11 oz) white chocolate chips
1 cup Craisins
1 cup roasted, salted pumpkin seeds
Mix just until the added ingredients are well distributed throughout the dough. Drop on to a cookie sheet and bake for 11-13 minutes.

Peace,
Milton

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