I am probably one of the few people around who is still loving the rain - the kale is growing like crazy, and so are the sugar snap peas. But it does put a damper on outside activities - like walking with my granddaughter, Izzie. So when our visiting day came around and it was still raining, I was prepared with a plateful of these homemade, deliciously lumpy cookies. After the rumpus and wild rides on a beach towel around the house, after her cheese and grapes, she nibbled her cookies in a flash and shot me a huge smile. A highly qualified thumbs up from a picky 3 year old.
To make about two dozen medium cookies:
Preheat oven to 350F.
Cover baking sheets with fresh foil.
Get out an 1 1/2" ice cream scoop for dough.
1 stick unsalted butter, room temperature
1/2 cup white sugar
1/2 cup dark brown sugar
1 t. vanilla extract
1 1/4 cups King Arthur flour
1/2 t. baking soda
pinch of salt
1/2 cup milk chocolate chips
1/2 cup dried cranberries
1/2 cup walnuts, chopped and toasted briefly in a toaster oven.
In a mixer bowl, cream butter and sugars.
Add egg and mix well.
Add vanilla and mix again.
Add flour and baking soda and salt and mix.
Add walnuts, cranberries, and milk chocolate chips and mix briefly.
Using an ice cream scoop, scoop dough onto baking sheet. You can usually fit a dozen on a sheet with no problem.
Bake a sheet at a time in upper middle of oven for 15 minutes.
Remove to cooling rack and slide the other sheet into oven.
Bake second sheet for 15 minutes and remove to cool.
Enjoy the rain!