Well hello, old friend.
It’s been a while, hasn’t it? Here we find ourselves, already a month into January.
The time passed as quickly as one can snap a Polaroid, the days captured in a snapshot in the mind’s eye. Looking back, the image of where we were becomes clear as the negative develops into a positive, concrete in time. And all we have is that image, and the emotions it evokes in us.
But we hold close to that image, because it’s all we have. The relevance of the past has fascinated me lately, mostly because I’ve realized, like any human, I only hold on to what I wish. My selective memory becomes me, and I can easily look around myself and know what I find important. For this I am thankful; I’m thankful it’s so easy for me to let go of that which never really mattered in the names of a stronger self and, well, moving on.
Alright, in cookies terms: I made a batch of these beauties for my coworkers the other day, goodies I’d owed a few hungry stomachs for quite some time. They turned out perfectly–they were delicious. I ate four in two days. I packed the rest in a container, brought them to work, placed them in my locker at work. The next time I opened my locker, I was shocked as one cookie came pelting out towards me. And then, the rest. The glass container fell to the floor, shattering into 1,000 pieces on top of the cookies. I started laughing because, all that would remain was a photo, and the thought I put into making them.
So it goes.
And, so as to at least give the rest of the world a shot at creating their own Polaroid moments at this attempt to share, here is my recipe.
White Chocolate Cranberry Oatmeal Cookies
Makes ~a dozen
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
1 1/4 cups old-fashioned oats
1 cup of dried cranberries
1 cup white chocolate chips
Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper and set aside. In a medium bowl whisk together the flour, salt, baking powder, and baking soda. Using a mixer, beat the butter and sugars together until smooth. Mix in the egg and vanilla. Slowly add the dry ingredients. Mix until just combined. Stir in the oats, dried cranberries, and white chocolate chips. Roll cookie dough into tablespoon size balls and place on prepared cookie sheet. Bake for 10 minutes or until light golden brown. Let cookies sit on the baking sheet until slightly cooled; transfer to a cooling rack and cool completely.