Last weekend was a pair of those glorious days where everything just falls right into place. After accomplishing all the things on Saturday, we were left with more than enough free time. I’ve already mentioned that baking is a kind of relaxing activity for me and since Sunday I had nothing that needed to get done that meant I had all the time in the world for baking, baking, baking and a thankful audience in Himself and his co-workers.
Ooodles of hot tea, a floury mess covering all my kitchen surfaces, and cookies fresh from the oven strewn across the kitchen table. Sounds like a perfect Sunday to me. The only problem is keeping Himself from too much quality control. 🙂
Now it’s been a good, long while since I baked cookies, but there was a time when it seemed that was all I did. So it was really nice to dive back in, page through my cookie cookbooks, and adapt away. Now we all know that cooking is an art, and baking a science, but these cookies can be easily adaptable to your on-hand add-ins. The fruit in these cookies was just a dried fruit mix of apples, apricots, and plums that I snipped up with my kitchen shears, but cranberries or raisins would be equally tasty. If you do go the raisin route, I would recommend using vanilla extract and milk chocolate chips. Either way, these soft, chewy cookies are sure to be a hit.
Fruity white chocolate drops
Adapted from The Biggest Book of Cookies
1 ¼ cup + 2 teaspoons flour, divided
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter, softened
¾ cup packed brown sugar
½ cup sour cream
¾ cup dried fruit, chopped or snipped with kitchen shears
1 cup white chocolate chips
Preheat oven to 375. In a small bowl, sift together dry ingredients, reserving 2 teaspoons flour. Set aside.
In a large bowl, cream together butter and brown sugar until fluffy. Add egg. Add half of the flour mixture and sour cream, mixing well. Add remaining flour and sour cream, mixing well.
Toss fruit with remaining 2 teaspoons flour. Add fruit and white chocolate chips to batter, stirring until combined.
Drop dough by rounded teaspoon onto cookie sheet lined with parchment paper. Bake 10 minutes. Let cool completely before removing from pan.