Everything Out Of the Cupboard Cookies
makes 24 cookies
These cookies look deceptively like plain old Toll House, but candied ginger, dried valencia oranges, chocolate chips and oats give each bite an extra zing.
Read more about this recipe at Cook & Eat.
1/2 cup unsalted butter
1/2 cup golden brown sugar
1/2 cup granulated sugar
1 egg
2 teaspoons orange juice
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup oats
1/2 cup dried orange pulp
1 teaspoon dried citrus zest
1/4 cup candied ginger chips
1/2 cup chocolate chips
prep: 20 minutes
total: 35 minutes
2 baking sheets
parchment paper
spatula
2 mixing bowls
hand-held mixer
sifter
ice cream scoop (optional)
wire rack
1. Preheat the oven to 350F and line your baking sheets with parchment paper.
2. Cream the butter and both sugars until they are light and fluffy, stopping the mixer a few times to scrape down the sides of the bowl with a spatula.
3. In a separate small bowl, lightly mix the egg, orange juice and vanilla. Add, all at once, to the creamed butter and beat until it is pale and creamy.
4. Sift in the flour, baking powder, baking soda and salt. Stir until just combined.
5. Stir in the oats, orange pulp, citrus zest, ginger chips and chocolate chips.
6. Scoop little balls of dough, about 1/2 inch in diameter, onto the baking sheet. Bake for 12-15 minutes, or until golden brown on the edges.
7. Let the cookies cool on a wire rack, if you can stand to wait.
