Today was a snowy baking day although I wasn’t ready to make Candy Cane Cookies or Cappuccino Flats. Yes, I know Christmas is just two weeks and a few days away and holiday baking should be in full swing but I am still in Advent mode.
From the autumn section of Beth Dooley’s The Northern Heartland Kitchen and using craisins harvested just a mile from Mom’s Lac Courte Oreilles house, I tried Beth’s Oatmeal Chocolate Chip and Dried Cranberry Cookies, with two small modifications:
- Mine include coarsely chopped pecans – a nod to my southern heritage. Each year, Aunt Mini Lou would send a bushel basket sized box of just fallen pecans, raked from her Alabama lawn and mailed to our Wisconsin house. (Although one year she sent Vidalia onions much to the amusement of our postal delivery person.)
- The recipe calls for the stiff dough to be dropped by tablespoon but I opted to use my teaspoon scoop as Richard and I prefer petite rather than ginormous desserts.
They might not be the most photogenic, but the crunch of oatmeal and pecans, combined with the sweetness of chocolate and the cranberry tartness make a delicious treat.