Anticiplate

Like I said before, December = Nutcracker. As fun as that may sound to the average person, try performing the ballet more than 43 times in less than a month. But, hey, it pays the bills!

One wonderful thing about Nutcracker, though, is that you basically live at the theater. It is a time for improving your ballet technique and performing skills, building closer bonds with friends, and people feeling the need to bring in tons of baked goods. Just the past two weeks alone, three girls who I didn’t even know had a baking bone in their bodies decided to share their talent with the rest of the dressing room. 

People expect me, because I am a foodie, to love to bring in baked goods. Actually, it is quite the opposite. I generally would not call myself a baker. I guess I just hate following recipes and feel too confined into someone else’s plan. But! I do like using a basic recipe and adding to it, which is precisely what I did with this recipe. I felt, as I was making this cookie, that I had some freedom with the ingredients that went in. I added chopped pecans, shredded coconut (these are ingredients I had leftover from Lindsi’s Birthday Bars) and then I decided to add in some dried cranberries to the mix. 

I think they turned out great!  However, I do need to learn how to make cookies that are flat-free (as in more puffy). Any suggestions? 

Prep time: 15 minutes

Cook time: 16 minutes

Makes 2 dozen

1 c. all purpose flour

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

10 tbsp. unsalted butter, room temperature

1/2 c. white sugar

1/2 c. packed golden brown sugar

1 egg

1 tsp. vanilla extract

1/2 c. semi-sweet chocolate chips

1/2 c. shredded coconut 

1/2 c. pecans, chopped

1/2 c. dried cranberries

Position rack in the center of the oven and preheat to 350. Line 2 large rimmed baking sheets with parchment paper. 

Whisk flour, soda, cinnamon, and salt in a medium bowl. 

Using a Kitchenaide, or electric mixer beat sugars with the butter until smooth. Beat in egg and vanilla. Slowly add in flour mixture until blended. Stir in chocolate chips, coconut, pecans, and cranberries. 

Drop batter by rounded tablespoons onto prepared baking sheets about 2 inches apart. Bake cookies, 1 sheet at a time for 16 minutes, or until edges are golden. Cool on baking sheet for 5 minutes and then transfer to a rack, and cool completely.