A Cure for Gray Day Blues

Cook's notes: Lack of sun and another chilly day has driven me to the kitchen to whip up a few batches of cookies (for a meeting) and because I read...

The recipe source Amaretto Chunk Cookies comes from Tampa Bay Times  Dec. 4, 2014 13th Annual Christmas Cookie Baking. I was drawn to the recipe since it used some of my favorite ingredients: chocolate, coconut, Amaretto and almonds. It sure was a winner for me. And I would not reserve the cookie just for the holidays. 
Along the way I discovered an interesting chart on using sugars in cookie baking. 

Cookies in the left first row are Cranberry White Chocolate and other 3 rows to the right of them are Amaretto Chunk Cookies

Ingredients:

• 2-1/2 cups flour
• 1 tsp. baking soda 
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 sticks of butter, softened 
• 1 cup brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 TB. Amaretto
• 2 tsp. almond extract
• 2 cups chocolate chips or 1 bar bittersweet chocolate, diced
• 1 cup coconut 
• 1 cup sliced almonds

Directions:

• Preheat oven to 375 degrees. Mix almonds and coconut,spread out on a cookie sheet. Toast until brown 3-4 minutes. Watch carefully and stir to mix a few times. Set aside to cool.
• Line two rimmed baking sheets with parchment paper.
• In a small bowl mix flour, baking soda, baking powder and salt set aside.  
• In a large bowl cream butter and sugars. Beat in eggs, extract and Amaretto.
• Add in flour 3 batches at a time, beating well after each addition. 
• Stir in chocolate chips, coconut and almonds.
• Chill dough for 45 minutes.
• Drop dough by heaping tablespoons onto parchment lined sheet.
• Bake cookies 10 minutes. Transfer to a wire rack to cool. 

Recipe makes about 2 dozen cookies. 

Chocolate Chip Cookie Poem
Like a chocolate chip cookie
I can't keep my hands off you
The moment I see or smell you
I long to have you in my hands and mouth...
You're soft to the touch, and taste so sweet
easy to digest, you make me weak
I try to resist you, but know that I can't
I long to have you..My Chocolate Chip Cookie
In the palm of my hand

by Velma Veleau Ridley

Cranberry White Chocolate Oatmeal Cookies
Cook’s notes: Coarsely chopped macadamia nuts can be added to batter. For even a more healthier ingredient option use 1 cup all purpose flour and 1 cup whole wheat flour. Recipe makes 3 dozen cookies and was adapted from Cooking Light Magazine December 2006.
Ingredients:

• 2 cups flour
• 2 cups quick-cooking oats
• 1 tsp. baking powder
• 1 tsp. Saigon cinnamon
• ½ tsp, baking soda
• ½ tsp. salt
• ½ tsp. ground nutmeg
• 1 cup brown sugar
• ¾ cup sugar
• 1/2 cup butter and 1/4 cup margarine, softened
• 1-1/2 tsp. vanilla extract
• 2 large eggs
• 1 cup sweetened dried cranberries or cherries
• 1 cup white chocolate chips

Directions:

• Combine flour, oats,baking powder, cinnamon, baking soda, salt and nutmeg in a small bowl and set aside.
• In another bowl beat brown sugar, white sugar, egg and vanilla.
• Gradually add egg mixture to flour mixture, add in cranberries, beat on low until combined
• Chill dough and then shape into balls ( 2 inch).
• Place cookie balls 2 inches apart on a lightly greased cookie sheet and bake at 350 degrees 13-14 minutes.
• Let sit on baking sheet 2 minutes to cool and transfer to a wire rack.