Wednesday, December 13, 2017

Oklahoma Cookies v. 2017


If you've been following my blog for awhile, you'll know the history of these cookies. They are always my first large batch of holiday cookies each year because now I can laugh about it. And the boys get a kick out of hearing the story while they eat them. But, when it happened, I cried and cried. You can read about The Great Oklahoma Cookie Diss of 2003.

This year's version includes twp different kinds of nuts and some coffee extract that gives them a little bit of a mocha flavor. They are so tasty.


Ingredients makes approximately 5 dozen cookies
  • 4 C semisweet chocolate chunks, divided in half
  • 2-2/3 C flour
  • 1 t baking soda
  • 1 t freshly ground sea salt
  • 1 C butter
  • 1 C organic dark brown sugar, lightly packed
  • 1/2 C organic granulated sugar
  • 1 t pure coffee extract
  • 3 large eggs
  • 1 C dried cranberries
  • 1 C raw pecans, chopped
  • 1 C slivered almonds
  • 1 t ground cinnamon

Procedure
Preheat oven to 375 degrees F. Melt 2 C chocolate in a double-boiler  over low heat.

Stir until smooth and remove from heat. Combine flour, baking soda, and salt in a medium bowl. Beat butter, sugar and coffee extract in a large mixing bowl. Add eggs one at a time, beating well after each addition. Fold in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 C of chocolate, cranberries, cinnamon, and nuts. Drop by rounded teaspoon onto silicone or parchment-lined baking sheets.

Bake for 8-10 minutes or until cookies are slightly puffed. Cool on baking sheets for 3 to 5 minutes. Remove to wire racks and cool completely. Enjoy!


Success! Now I just need to make another batch. Because, by the time my cookie monsters were finished, I didn't have enough cookies to package up for other people...and certainly not enough for the cookie tray I need to be filling for D's Christmas party on Friday.

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