Double Ginger Molasses Cookies and Cranberry, Oatmeal, White Chocolate Cookies - Recipes Abound

I've spent much of my first day of summer baking. I love the fact that I have time to do that today. I made some unusual cookies that are really yummy. I've modified the recipes a bit. The original recipes were a bit more fussy than I wanted to deal with. Here are the recipes:

Cranberry, Coconut, White Chocolate, Oatmeal Cookies

3/4 cup Unsalted Butter, at room temperature
1/2 c. Granulated Sugar
1/2 c. Brown Sugar
1 Egg, room temperature
1 TBS. Corn Syrup
1tsp. Vanilla Extract
1 3/4 c. Flour
1 tsp Baking Soda
1/2 tsp. Salt
3/4 c. Sweetened Dried Cranberries
3/4 c. Oatmeal
1/2 c. Coconut Flakes, sweetened
3/4 c. White Chocolate Chips

Preheat oven to 325 degrees.

In a small bowl combine the flour, baking soda and salt.

In a large bowl, beat the butter and sugars together until fluffy. Scrape down the bowl. Add the egg, corn syrup and vanilla. Beat to combine. Add in half of the flour and mix at low speed.

Use a wooden spoon to mix in the cranberries, oatmeal, coconut flakes and white chocolate chips.

Using a cookie scoop, Chinese soup spoon or serving spoon, scoop out even amounts of dough. Place them on a greased cookie sheet or a silpat mat on a cookie sheet. Press the balls of dough lightly down with your palm. Cookies should be 2" apart. Bake until the edges are golden brown, about 12-15 minutes. Let the cookies cool for 5 minutes before removing them to a cooling rack.


Double Ginger Cookies

2 1/4 c. Flour
2 3/4 tsp. Ground Ginger
1 tsp Baking Soda
1/4 tsp. Salt
3/4 c. Butter, unsalted at room temperature
1 1/2 c. Sugar
1 Egg, at room temperature
1/4 c. Molasses
3 TBL. Crystallized Ginger, finely chopped

Preheat oven to 350 degrees. Line your cookie pans with Silpat Mats or grease them.

In a medium bowl, combine flour, ginger, baking soda and salt.

In a large bowl, cream the butter and sugar until fluffy. Add the egg, molasses, and crystallized ginger. Beat until well combined. Add the dry ingredients slowly. Mix until well blended.

Pour the remaining 1/2 cup of sugar into a shallow bowl or onto a dinner plate. Use a cookie scoop, Chinese soup spoon or serving spoon to scoop out the dough. Form small balls that are rolled in the sugar until evenly coated. Place them on the cookie sheet 2" apart.

Bake until the cookies are puffed and the bottoms are lightly browned, about 12 minutes. Let the cookie rest 5 minutes before removing to a cooling rack.