Double-Chocolate Cranberry Oatmeal Cookies
Alexis Stewart's Brown-Sugar Chocolate Chip Cookies
If you follow Alexis's blog, you know she's serious about baking, and has been for a while. She developed these cookies when she was 12 — I think I read somewhere that they were an attempt to win her mother's approval. No small feat that. Did it work? Well, I've also read in various places that these are Martha's favorite cookies. And if they're good enough for Marty, I figured they'd be good enough for the folks here at HQ.
I'm not one to toot my own horn, but I pretty much had to scramble to salvage a couple of my own cookies. What's the appeal? Um, how 'bout a POUND OF BUTTER and THREE CUPS OF SUGAR? Approval never tasted so rich ... and chewy ... and crisp. —Adam Kuban, SE editor
Nobody even really asked about the recipe though, except our intern Carly who picked up on the nutty, spelt-like texture. I used Hodgson Mill's whole wheat gingerbread mix. They came out, fittingly enough, a dog biscuit texture. They weren't anything to write home about but, bottom line again, Dumpling-shaped!
The color was off—he's more of a sandy shade, not this dark molasses-brown—but they accurately portrayed his occasional lazy eye (with off-centered chocolate chips), and floppy ears (some featuring his famous one-ear-up-one-ear-down phase of yore). —Erin Zimmer, SE editor