| 2 December |
Chocolate chip, oatmeal raisin…blah blah BORING! When it’s essential to shake up baking, this recipe, from Martha’s Cookies book, creates thin, richly spiced bar cookies chock-a-block full of white chocolate chips, that are anything but mundane. They’re a snap to bake in a standard cookie sheet and even easier to slice with a pizza cutter.
- Chewy and full of white chocolate!
I love making them for the holidays (for obvious reasons) and am always super excited to find recipes that highlight the underappreciated white chocolate which so often takes back seat to big brother dark (sidebar: people shouldn’t be aiming to get their antioxidants from cookies! But I digress…..) As the Spice Girls would say, it’s time to spice up your life, or in this case, your kitchen. Oatmeal & raisins, be gone!
By the way, check out these great baking tips at the National Cookie Network….they have info on everything from wax vs. parchment paper to cookie troubleshooting. A great holiday resource.
Makes roughly 4 dozenIngredients
• 2 ¾ cups plus 1 tablespoon all-purpose flour
• 1 ¼ teaspoons baking soda
• 1 ¼ teaspoons salt
• 1 ¼ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 ¼ cups (2 ½ sticks) unsalted butter, room temperature
• 1 ¼ cups packed light brown sugar
• ½ cup plus 2 tablespoons granulated sugar
• 2 large eggs plus 1 egg yolk
• 1 ¼ teaspoons pure vanilla extract
• 1/3 cup unsulfured molasses (Grandma’s is good and readily available)
• 1 ¾ (10 oz) cups coarsely chopped white chocolate (I loooove Ghiradelli)
• Nonstick vegetable oil spray
Directions
Preheat oven to 350 degrees. Coat a 12 by 17-inch rimmed baking sheet with nonstick spray and line the bottom with parchment paper. Spray the parchment and set aside.
Whisk together flour, soda, salt, and spices in a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined. Add flour mixture on low speed until combined. Stir in white chocolate.
Ready for the oven!
Spread batter evenly into prepared pan and bake until golden on edges, about 25 minutes. Let cool completely in pan; cut into 2-inch squares. Blondies can be stored in airtight containers at room temperature up to 1 week.
- Party perfect!
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