06 May 2015

I made cookies last week!  I don't make cookies very often because I am lazy and it's so much easier to make bars.  But I love these cookies and they are so perfect for this time of year.  They have the perfect consistency, in my opinion.  They don't spread out and get all thin and crispy.  They keep their shape pretty well and come out chewy.  Just the way I like my cookies!  And they are studded with even chewier bits of real dried strawberries and creamy vanilla chips.  Awesome.  They are very slightly adapted from Cookies and Cups.

Strawberries and Cream Cookies

½ cup butter, softened
1 cup brown sugar
1 egg + 1 yolk
2 tsp vanilla
½ tsp baking soda
½ tsp baking powder
½ tsp salt
2 ¼ cups flour
1 cup dried strawberries, chopped
¾ cup white chocolate chips

Preheat oven to 350°.

In a mixing bowl, cream together the butter and brown sugar.  Add the egg and yolk and vanilla and mix well.  In a separate bowl, combine the baking soda, baking powder, salt, and flour.  Add the flour mixture to the brown sugar mixture and stir until just combined.  Add the strawberries and white chocolate chips and stir.

Roll dough into 2 tbsp sized balls and place on a baking sheet.  (I got 12 to a sheet.)  Bake for 10-12 minutes, or until edges are just barely golden.  Remove from oven and let cool on baking sheet for 4 minutes.  Remove to parchment paper and let cool completely.

Makes 2 dozen 2” cookies.

 I buy the dried strawberries at Target.  They have a nice selection of dried fruit.  Don't get the "freeze-dried" strawberries. Those are like thin and brittle.  You want the chewy ones.

 I chop them up.  You don't want too much chew in one bite.

The original recipe called for dropping them with a teaspoon, and I tried it that way the first time, but I found that rolling them into balls makes them come out a little prettier and more uniform.  Two tablespoons of dough will get you a 2-inch cookie.  They don't spread out much, so you can easily fit 12 on a cookie sheet.

The original recipe also called for more white chocolate chips, but I thought it was too much because it made the dough so dry and crumbly I could barely keep it together.  And as you can see in the top picture, some cookies were a bit overloaded with the chips.  So next time I will cut it back to 3/4 cup.

These cookies are perfect for all of those springtime get-togethers.  I made them for my daughters' school lunch and they were a big hit.

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