These cookies were based on a recipe from The Silver Platter. I decided to add some extras to these, to make them an “anything but the kitchen sink cookie”. My first change was adding white chocolate (because it goes perfectly with craisins). After that I figured I should throw in some pecans to round out the cookie flavours. Lastly I decided to add pretzels because I love a good sweet and salty snack.
I made these because I wanted to bring a snack to my tutorial group. I saw the original recipe and I figured I would give it a shot. With these changes the cookies were very well received, so I highly recommend you give them a shot.
Ingredients:
3/4 cup vegetable oil
1 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 eggs
1 tsp pure vanilla extract
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
2/3 cup chocolate chips
2/3 cup white chocolate chips
2/3 cup pecans
2/3 cup crushed pretzels
2/3 cup craisins (dried cranberries)
Directions:
In a large bowl/electric mixer, beat oil, sugars, eggs and vanilla until well mixed.
Add flour, baking soda and salt and mix until blended.
Add all the “fixin’s” and mix well (by hand).
Refrigerate dough for 45 mins (can be kept up to 2 days).
Preheat oven to 350˚F. Line 3 baking sheets with parchment paper.
Roll out dough into balls about the size of a golf ball.
Bake for 13-15 minutes.
The Science of Baking 