Tuesday, October 4, 2011

One Great . . . Cookie Book

If you saw my column a couple of months ago on Gretchen Holt-Witt and Cookies For Kids' Cancer, you know Charlotte is a big player in the group. We give better bake sales than just about any place to raise money for pediatric cancer research.

Now Holt-Witt's cookie cookbook is out, with all author proceeds going to the group. It's a sweet book and a sweet story, and yes, there are Charlotte people pictured in there. Holt-Witt, whose son Liam died last year, is working on arranging a book-signing here. But in the meantime, "Cookies For Kids' Cancer Best Bake Sale Cookbook" is $19.99 from Wiley and has 70 recipes for bake-sale worthy cookies, brownies, cupcakes, scones and candies.

Dried Cranberry and Chocolate Cookies From "Cookies For Kids' Cancer Best Bake Sale Cookbook," by Gretchen Holt-Witt (Wiley, $19.99).

2 1/2 sticks (10 ounces) unsalted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla
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 semisweet or white chocolate
1 1/2 cups dried cranberries

PREHEAT oven to 325 degrees. Line a cookie sheet with parchment paper.

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 sal tin 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.

DROP the dough by heaping teaspoons about 2 inches apeart 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 remaining ingredients.

Makes 3 to 4 dozen cookies.