New topic to avoid further highjack of the other thread. I like the FC better than the C@H. Here's the recipe I make so you can compare. Please let me know how you like them if you decide to make them. They freeze and travel beautifully.
EXPORTED FROM LIVING COOKBOOK
CRANBERRY OATMEAL WHITE CHOCOLATE JUMBLES*****
These chewy cookies can be made a variety of sizes. I prefer the ones made with a #40 disher. I prefer the orange flavored cranberries (TJ's are great) for this cookie. They go really well with the white chocolate. You can omit the white chocolate from this recipe and double the amount of dried cranberries instead. For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-½ oz.) If you don’t have a scale, be sure to aerate and spoon into measuring cups. These cookies really benefit from the use of the SideSwipe blade for the KA. Use clean fingers to take dough of the blade, it is much faster than the spatula.
Oven Temperature: 325°F
Servings: 8 Yield: 24 small or 16-18 large cookies
Preparation Time: 30 minutes Cooking Time: 16 minutes Inactive Time: 36 hours
6 oz. (¾ cup) unsalted butter, softened at room temperature
½ cup granulated sugar
½ cup packed light brown sugar
1 extra-large egg, at room temperature
1 TBS. light corn syrup
1 tsp. pure vanilla extract
6¾ oz. (1½ cups) unbleached all-purpose flour
1 oz. (¼cup) cake flour
1 tsp. baking soda
½ tsp. table salt
½ cup sweetened dried orange flavored cranberries (or regular)
½ cup rolled oats (old-fashioned, not quick-cooking)
½ cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
½ cup sweetened coconut flakes, lightly toasted (microwave for 1½-2 minutes)
3½ oz. good-quality white chocolate, coarsely chopped or Ghirardelli chips
Preheat oven temperature to 325°F regular or convection.
Lightly toast the coconut by placing it on a paper plate in the microwave for 1½ , check for doneness and put back for 15-30 seconds if not done. If using pecan halves, toast first then chop. Toast the pecans on a paper plate in the microwave for 1 minutes. Take out, turn the pecans over and put back in for another minute. If not done put back in 30 more seconds, check, turn and repeat if necessary.
Position two racks near the center of the oven and line three baking sheets with parchment. Reduce baking time if using convection.
In the bowl of a stand mixer fitted with the SideSwipe preferably or the paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the bowl if using regular blade. Add the egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the all-purpose flour on low speed until thoroughly combined, 30 seconds to 1 minute. Scrape the bowl. Briefly mix in the remaining half of the all-purpose flour. Sprinkle the cake flour, baking soda, and salt into the bowl and beat on low speed until well blended, 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, oats, pecans, coconut, and white chocolate.
Put dough in the refrigerator for up to 36 hours for deeper taste. Bring to close to room temp. for easier scooping.
Use a disher #40 to make medium cookies or a small to make them the size of apricots, then flatten them to be about 3" (2" for small ones). Can be made into large cookies by using your fingertips to shape 2-oz. pieces of dough (about a scant ¼ cup) into 2-inch-diameter disks that are ½ inch thick, flattened to 4" rounds. Space them about 1½-2 inches apart (min. of 2" for large) on the parchment-lined sheets. Bake until the cookies’ edges and bottoms are golden and the centers feel dry on the surface but still soft inside, 9 (8 to 10) for smaller, 15 to 16 minutes for large ones. I using a regular oven, when baking two pans of cookies at once, switch the position of the pans halfway for even browning (not necessary for convection). Let the cookies cool on the baking sheets for at least 1 minute before transferring them to a wire rack to cool completely. These cookies will keep for three or four days at room temperature or for several weeks in the freezer.
Recipe Type: Coconut, Cookies, Desserts, Dried Cranberries, Fine Cooking, Oats, Pecans, White Chocolate
Author: Adapted recipe
Source: Fine Cooking 74, pp. 73 November 1, 2005
Web Page:
http://www.finecooking.com/recipes/jumb ... okies.aspx