We are just back from a loveliest getaway. In search of sunny weather we landed in Nelson and had so many memorable hikes.

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Then back home only to be in a gloomy rain system that lasted for a week. In fact this morning it was a shock to see sun and I am now basking in its rays as I write. My client took possession of her new home, having moved from BC into our rainy weather so I was happy she got sun on such an auspicious day.

I’ll always remember her waiting for me to drive away so she could wave, a look off into the distance of pure joy while standing, literally, on the steps of her next adventure in life. It’s moments like these that I get a bit emotional and I feel lucky that I get to do what I do.

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I felt like baking this afternoon, so took up this recipe from another Banff Bed and Breakfast weekend this past winter. Every day there was a new cookie in the main lounge and I did love these enough to ask for the recipe.

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The champagne was a leftover bottle from Book club, it’s was so absolutely splendid that I’m considering having cookies and champagne for supper. Who needs a salad?

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Cranberry, White Chocolate, Pecan Oatmeal Cookies

 

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Author: Barbara Barry

Ingredients

• 2/3 cup pecans, lightly chopped
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 1 cup room temperature butter
• 1 1/4 cups brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla
• 1 1/2 cups large flake rolled oats
• 2/3 cup white chocolate chips
• 2/3 cup dried cranberries

Instructions

1. Preheat oven to 350F.
2. Lightly toast the chopped pecans in the preheated oven on a cookie sheet, tossing around and watching closely as they will burn quite quickly. No more than 5- 7 minutes total. Remove and cool.
3. In a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
4. In a stand mixer fitted with the paddle attachment, lightly cream the butter and both sugars, scraping down the sides.
5. Add the eggs one at a time and beat after each addition.
6. Add the vanilla and beat to combine.
7. Turn the mixer to low and add the dry ingredients plus the oats and mix to blend. Add the white chocolate chips, pecans, cranberries and mix again.
8. Scoop to preferred size and bake in the preheated over for about 15 minutes or until lightly golden on the edges and soft in the middle.
9. Remove from the oven to a wire rack to cool.

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3.5.3251

A few tips, I did beat as instructed but the cookies fell flat. I will go back to my usual mixing only until things are blended, I seem to have better luck without the extra air beaten in that flattens the cookie. I would also try again with all brown sugar as these were crunchy and I like a soft cookie. Toast the pecans well in advance, if they don’t cool in time your white chocolate chips will melt!

Love,

Smidge