Can you believe there are only 16 more days left until Christmas?! I could really use one more week throw in to get stuff done (or 10 quite frankly).
I was really stressing about it earlier, when I decided to just walk away from it all for awhile. I put on some Christmas music (a little Dave Koz & Friends, A Smooth Jazz Christmas), lit my favorite Yankee Candle and headed to the kitchen to completely avoid reality and eat chocolate.
Isn’t that what all rational people do when they’re stressed out? No?
Cookies do the trick like magic every time! From licking the bowl, to the smell as they bake, to that first bite when the chocolate is still melty and ooey gooey in the middle… sigh.
See, I feel better just thinking about it! These are the perfect way to slow down for a few minutes during this crazy holiday season.
As if the cookies weren’t good enough, I also got a visit from the Fairy Hobmother (thanks to Sprigs of Rosemary) over at Appliances Online. She left me an Amazon Gift Card just in time to throw a little something into the shopping cart for myself this holiday season. If you leave a comment and make a wish, she might even visit you too! So go ahead, what are you secretly wishing for this Christmas?
I mean besides these amazing cookies…
Dried Cranberry and Pecan Chocolate Chip Cookies
Yields: 2 ½ dozen cookies
¾ c. unsalted butter (1 ½ sticks), softened
½ c. +2 tbs. granulated sugar
½ c. + 2 tbs. packed light brown sugar
1 ½ tsp. vanilla extract
1 tsp. baking soda
½ tsp. salt
2 c. all-purpose flour
1 c. Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
½ c. pecans, chopped
½ c. dried cranberries, chopped
Preheat oven to 350 degrees F.
In a large mixing bowl, cream butter, granulated sugar and brown sugar together till light and fluffy, 2-3 minutes. Add egg and vanilla and blend until well combined. Mix in baking soda, salt and flour, being careful not to overmix.
Using a wooden spoon, stir in chocolate chips, pecans and dried cranberries.
Drop by the rounded tablespoons onto baking sheets.
Cook 11-14 minutes until very light golden brown and edges are set. Cool on pan 2-3 minutes. Remove to cooling racks and cool completely before storing (although I highly recommend eating one or two at this point while they’re still warm and gooey – in case you wanted my opinion!)
Don’t forget – today is the final day to enter to win a Michael’s Gift Card to help with your holiday gift wrapping!