It’s no secret that I’m not much of a baker – even though Baker is my maiden name. Spending a whole day in the kitchen baking cookies is not something that I do often. This cookie baking day, however, was a labor of love. As it turns out, the cookie recipients loved the sweet treats with many coming back for seconds and even more grabbing “another one for the road.” I promised to share the recipes, so here they are. Keep these 3 things in mind. Number 1: I used salted butter. I think in the real baking world, salted butter is frowned upon. If you choose to use unsalted butter, you might want to add an additional pinch of salt to the recipes. Number 2: My idea of a rounded tablespoon is forming the cookies with a 1½-inch ice cream scoop and then pressing the tops
down a wee bit with the back of a spoon. Number 3: I learned this tip from watching America’s Test Kitchen on television. Everyone’s oven bakes differently. To ensure even cookie baking, turn your baking sheets ½ turn after 8 minutes in the oven; then finish baking until they’re golden brown. It’s a great tip. I did it for every batch. That’s it for my unconventional baking words of wisdom. One more note, the Cranberry-Pecan Oatmeal Cookies with White Chocolate Chips were the hands-down favorite. I preferred the Chocolate Chip-Walnut Cookies. Go figure. Happy baking, y’all!
Chocolate Chip-Walnut Cookies
Also delicious with pecans!
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts, optional
Preheat oven to 350 degrees. Sift together flour, baking soda and salt. Beat butter, sugar, brown sugar, and vanilla extract in a large bowl with hand mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and walnuts. Drop by rounded tablespoons onto lightly greased baking sheets leaving 2 inches of space between each mound of dough. Bake for 8 minutes, rotate baking pans ½ turn and bake for 4 minutes more or until cookies are lightly browned. Cool slightly, remove from baking sheets to wire racks. Cool completely. Store cookies in a tightly sealed container. Makes about 5 dozen.
Cranberry-Pecan Oatmeal Cookies with White Chocolate Chips
1 cup (sticks) butter, softened
1 cup light brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
1½ cups flour
3 cups old fashioned oats
1 cup dried cranberries
1 cup chopped pecans
1 cup white chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl, cream butter, sugars, eggs, vanilla, baking soda, cinnamon and salt together. Add flour to the mixture and stir until well combined. Stir in oats, dried cranberries, pecans and white chocolate chips. Drop by rounded tablespoons onto lightly greased baking sheets leaving 2 inches of space between each mound of dough. Bake for 8 minutes, rotate baking pans ½ turn and bake for 4 minutes more or until cookies are lightly browned. Cool slightly, remove from baking sheets to wire racks. Cool completely. Store cookies in a tightly sealed container. Makes about 4 dozen.
M&M Sugar Cookies
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2½ cups M&M candies
Preheat oven to 350 degrees. Sift together flour, baking soda and salt. Beat butter, sugar, brown sugar, and vanilla extract in a large bowl with hand mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in M&Ms. Drop by rounded tablespoons onto lightly greased baking sheets leaving 2 inches of space between each mound of dough. Bake for 8 minutes, rotate baking pans ½ turn and bake for 4 minutes more or until cookies are lightly browned. Cool slightly, remove from baking sheets to wire racks. Cool completely. Store cookies in a tightly sealed container. Makes about 3 dozen.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.
