FRONT BURNER

Homemade cookies a great introduction

I've heard that every good cook keeps a few signature secret recipes.

But when I find or create a delicious recipe, I can't help but share it with the world. First in samples and bites of what I made, and next by passing out copies of the recipe.

My most recent creation was a cookie recipe I adapted to celebrate the arrival of our Features department summer intern, Anna Gronewold. It is customary in our office to set out a box of cookies at the desk of a new employee on her first day. The gesture is to welcome the newbie and entice harried journalists to leave their desks and go over to say hello. (If you ever need to get a journalist to do something, consider the offer of free food.)

But back to the cookies. To welcome Anna, I baked two batches of cookies, chocolate chunk and oatmeal.

The chocolate chunk were good, but my recipe alterations resulted in cookie crumbles rather than travel-friendly cookies. But the oatmeal cookies were exceptionally good.

Instead of raisins, I opted to add cherry-flavored cranberries. The sweet-tart fruits were just right for the rich, moist and chewy cookies.

Oatmeal Cherry Craisin Cookies

1 cup coconut oil

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

3/4 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

3 cups rolled oats

2 generous handfuls cherry-flavored dried cranberries

Heat oven to 375 degrees. Line several cookie sheets with parchment paper.

In a large mixing bowl, beat coconut oil and sugars together on medium-low speed until smooth and creamy; add eggs and vanilla and beat to combine.

In a separate bowl, stir together the flour, cinnamon, baking soda and salt.

Add the flour mixture to the creamed mixture, beating on low speed just until combined. Stir in the oats and dried cranberries.

Drop dough by rounded teaspoons onto the prepared cookie sheets. Bake 10 minutes or until cookies are lightly golden brown.

Cool on pans for 5 minutes, then transfer to a wire rack to cool completely.

Makes about 5 dozen, depending on size.

Food on 06/11/2014

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