3/4 cup (1 1/2 sticks of butter) softened at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, room temperature
1 tbs. light corn syrup
1 tsp. pure vanilla extract
1 1/2 cups unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. table salt
1/2 cup sweetened dried cranberries
1/2 cup rolled oats (old-fashioned, not quick-cooking)
1/2 cup pecan pieces, lightly toasted (I loathe pecans so I skipped these)
1/2 cup sweetened coconut flakes, lightly toasted
3 1/2 oz. white chocolate, coarsely chopped
Preheat oven to 325F degrees.
Using a stand alone mixer with the paddle attachment (or in a large bowl with a hand mixer), beat the butter and both sugars at medium speed until light an fluffy, about 5 minutes. Scrape the bowl.
Add the egg, corn syrup, and vanilla; beat for 1 minute on medium speed.
Mix in half of the all-purpose flour. Sprinkle cake flour, baking soda and salt into the bowl and beat on low speed until well blended.
add the cranberries
then add the toasted coconut
then add the oats
then add the white chocolate. With a wooden spoon or rubber spatula stir all the ingredients
until well blended like this. With your hands, roll into 2 oz balls (a scant of 1/4 cup). Flatten to 1/2" thick. On a cookie sheet with parchment paper or a silicone mat, space them about 2" apart and bake for 16 minutes or until the edges are golden brown. (I didn't take any pictures of this part only because my hands were too greasy). Cool for at least 1 minute. These cookies will keep for about 4 days at room temperature or for several weeks in the freezer.
I really need a freezer. We already have a really nice one but it's jam packed. I'm going to try to make room to freeze some cookies so I can have them for the holidays. Makes no sense in eating all of them now, right???? ;)
i Savor the Weekend