Last night I was thumbing through my favorite dessert cookbook, The Sweeter Side of Amy’s Bread, trying to find a recipe to use the ingredients I had on hand. The White Chocolate Cherry Chunkers sounded pretty good, with oats and white chocolate chips, but it called for dried tart cherries and all I had were those Craisins (dried cranberries). Still, I figured I could make it work. I added a little bit extra of the cranberries and boosted the white chocolate measure too.
A funny thing about the recipes in this book is that the cookies are all gigantic. They did that to match the way the cookies are sold in the bakery itself. Eat one of those massive cookies and you’re done. For home baking, it’s not always so practical, so I made them about half the specified size and baked them for a few minutes less than called for. I love how they turned out. The oats add great texture, and the white chocolate-fruit combination is a real treat. The only bad thing, if you can call it that, is that these are really good while still warm, so you almost can’t stop eating them straight from the oven.
I'm Justin Schwartz, an Executive Cookbook Editor for Houghton Mifflin Harcourt. My opinions are my own and have nothing to do with my employer. I'm an occasional food writer and wannabe photographer, and this blog is about what I'm up to these days. I'm the author of Veg Out Vegetarian Guide to New York City and The Marshmallow Fluff Cookbook. You can email me at justin at justinschwartz.com. I'm also on Instagram.
A lot of the books I write about are ones I've edited, so my opinions are very biased. And if I didn't work on the book, someone probably gave it to me for free. So keep that in mind before you take my word for it. Sometimes I just like to give a shout-out to my friends.
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