My traditional holiday plans have been a bit wonky this year, but one of the things I knew I wanted to do while my mom was visiting was make cookies. I also figured it would be a perfect opportunity to knock another recipe or two off of the 12 I wanted to try from my Sweet & Vicious cookbook. Since I wanted to make something I knew she liked, I made a supreme culinary sacrifice and offered up the book’s take on my least favorite cookie, oatmeal raisin. Shudder.
- These cookies turned out thick, chewy, and lightly sweet. There was a hint of kick from the ginger and the tang of the dried cranberries made them almost bearable for me. Almost. Andy and my mom, however, gleefully consumed cookie after cookie and then packed them up for Andy to take into work since they couldn’t stop eating them.
- Despite a few quirks, this recipe was pretty straight forward and easy to follow. The only issue I had was the cook time. It may have been my oven, but I needed an additional 4 minutes of bake time per batch. Just keep an eye on yours and make sure to let them sit for a couple of minutes before trying to scrape them off the cookie tray.