Dried Cranberry and Chocolate Cookies

 

Baking to Make a Difference: Be a Good Cookie

There's a new book out that will tug at your heart and make you think about baking in a different way. It's a cookie book that has the most enticing baked good recipes and photos that you can imagine. But what's even more important is that all of the author's proceeds go to Cookies for Kids with Cancer, a nonprofit that raises money for pediatric cancer research.

Gretchen Holt Witt, who lost her 6-year old son Liam earlier this year, created this nonprofit charity to help speed up the research for cures to pediatric cancer. Today, 25 percent of children diagnosed with cancer will not survive. Gretchen began by having friends set up bake sales to benefit the charity, and before she knew it, Cookies for Kids Cancer had raised over $400,000. To date, with bake sales and other fund-raising events, the charity has raised more than $4 million. She is now on a mission to have as many people as possible hold bake sales across the country. She doesn't want one more child to go through what her precious Liam had to endure.

"Cookies for Kids Cancer: Best Bake Sale Cookbook" offers tantalizing recipes such as Dried Cranberry and Chocolate Cookies -- like a chocolate chip cookie but with a touch of cranberry holiday flavor. Whether you hold a bakesale, host a dessert party or participate in a cookie exchange, there are great ideas in the book, including helpful instructions on how to set up a bake sale. Buy one for your kitchen and one to give as a gift -- and bake some cookies to make a difference. "Be a good cookie" is one of their sayings, and that says it all.

Dried Cranberry and Chocolate Cookies

Tart and rich, these crunchy cookies are reminiscent of chocolate chip cookies. From "Cookies for Kids Cancer: Best Bake Sale Cookbook" by Gretchen Holt Witt

Makes 3 to 4 dozen cookies.

2 1/2 sticks (10 ounces) unsalted butter, at room temperature

1 cup light brown sugar

1/2 cup granulated sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 tablespoon vanilla extract

2 cups all-purpose flour

1 cup quick-cooking or old-fashioned rolled oats

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 cups chocolate chips, either semi-sweet or white chocolate

1 1/2 cups dried cranberries

1. Preheat the oven to 325 F. Line a cookie sheet with parchment paper.

2. Place the butter and sugars in the bowl of a mixer fitted with a paddle, and beat until smooth and creamy. Add the egg, egg yolk and vanilla, one at a time, beating well between additions. Scrape down the sides of the bowl. Place the flour, oats, baking powder, baking soda and salt in a separate bowl, and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate chips and cranberries, and beat again.

3. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Transfer to the oven and bake until the cookies begin to brown at the edges, 12 to 15 minutes. Cool on the cookie sheet. Transfer to a wire rack and repeat with the remaining dough.

 

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Cookies for Kids Cancer: Best Bake Sale Cookbook

 

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Dried Cranberry and Chocolate Cookies

Copyright © 2011 Diane Rossen Worthington. Distributed by Tribune Media Services Inc.