"You made me, I'm yours." it would say, enticing me closer to it.
OK, so maybe my cookies don't talk to me, but if they did I'm pretty sure that is what they would say. I don't have the biggest sweet tooth, but what I do have a weakness for is cookies. I think it has something more to do with the quantity of butter in them than the sugar (only the best, most amazing food on earth - life without butter would be a sad existence).
After 30 cookies disappeared in a couple of days (It wasn't only me, I swear! I only probably ate 3/4 of them) I was feeling slightly guilty. I'll have to lay off my wine quota for a week to make this up, I thought to myself.
I didn't stay in that land of guilt for too long and the next night, I reached for my glass. I'm not one for watching what I eat, or agonizing over my calorie intake. Would I like to weigh less? Yes that would be amazing but I'm yet to find the balance of not having my Joy robbed from me over agonizing over every little bite that I take. For now, I'm happy to eat my cookies when they whisper to me and drink my glass of wine. If you want a little piece of Joy, try these big fat, chewy, almost cake like cookies. They won't disappoint.
White Chocolate, Cranberry Almond Cookies
Ingredients
2 Cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 g) butter, melted
1/2 cup brown sugar
1/2 cup white sugar
1 Tablespoon vanilla
1 egg
1 egg yoke
1 cup white chocolate chips
1/2 cup dried cranberries
1/2 cup sliced almonds
Directions
1 Preheat over to 325 F (165 C).
2 Sift together flour, baking soda and salt; set aside.
3 In a medium bowl, cream together the buter and sugars until well blended. Beat in the vanilla, egg and egg yoke until light and creamy. Mix in the sifted ingredients until just blended. Stir in the white chocolate chips, cranberries and almonds with a wooden spoon. Drop cookie dough a spoonful at a time on the prepared cookie sheets.
4 Bake for 15 to 17 minutes until the edges are golden. Cool on racks.
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