We’re revisiting a popular (and award winning) program at AVRL: The 12 Days of Cookies! From 2011 to 2017, AVRL staff baked and shared cookies with library visitors across the Annapolis Valley for 12 delicious days over the holiday season. Each recipe was a family favourite or a recipe from a cookbook found in the AVRL catalogue. While we are not able to share cookies the same way this year, we can still share the classic recipes for you to try at home!
Originally published December 20, 2016.
These heavenly delights were made by Lisa Rice, manager (retired) of the Wolfville Memorial Library. The recipe can be found on page 112 in A Baker’s Field Guide to Chocolate Chip Cookies by Dede Wilson.
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 2 tsps vanilla extract
- 2 large eggs
- 2 cups white chocolate morsels
- 2 cups sweetened dried cranberries
- Preheat oven to 375°F. Line 2 cookie sheets with parchment paper.
- Whisk flour, baking soda, and salt together in a medium-size bowl.
- In a large bowl with an electric mixer on a medium-high speed, beat butter until creamy, about 2 minutes. Add granulated sugar and light brown sugar gradually, beating until light and fluffy, about 3 minutes, and scraping down bowl once or twice. Beat in vanilla, then eggs, one at time, scraping down bowl. Add about one-third of flour mixture, and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in chocolate morsels and cranberries. * Drop by ¼ cup amounts 3 inches apart on prepared cookie sheets; do not flatten.
- Bake until edges and tops just begin to turn light golden brown, about 15 minutes. Place sheets on racks to cool for 3 minutes, then slide parchment onto racks to cool cookies completely.
*Note I made regular size cookies and cooked them for less time, about 11 minutes. Makes a couple dozen.