Hot Stuff (or in other words, Wonder Woman reveals that she bakes and this might be a wannabe food blog)

In the second installment of Wonder Woman Confessions, I might as well cut to the chase about something. I really like to bake. A lot. And it is tough sometimes to not make a batch of cookies or brownies every single day. Which might be an illness, but who knows? And when it comes to treats, cookies are kind of my thing. I like cakes and brownies and pies, but cookies are where its AT in my book of baking.

Obviously, He-man and I, being kidless, cannot should not eat a whole batch of cookies every day so I try my best to give goodies away or make 1/2 batches or bake at times when we have company coming. And lots of the time I will make a batch of cookie dough and keep it in the fridge for a couple of days, cooking only four to six cookies at a time just so that I can enjoy fresh, homemade cookies coming right out of the oven. Its the inner-chubby-child in me crying out in joy that forces me to do this.

And if I had a kid, I would totally be the kind of mom who has some sort of fresh snack waiting when the little cutie gets home from school. Because that's the kind of mom I had growing up. And it was so comforting and reassuring. (And yes, I know that this vision of domestic bliss may be a little marred by the fact that I am a working professional but I will talk more about that in a future post. Its a little deep for Installment #2, don'tcha' think?)

Well, so here are the cookies I am currently in love with. LOVE. As in, they replaced chocolate chip cookies for me and I have never loved oatmeal cookies, ever. Try them. Really. Some might say there are just too many special ingredients fighting for attention, but to them I say phooey. These are perfect.

Cranberry White Chocolate Pecan Oatmeal Cookies

3/4 cup butter, softened
2/3 cup packed dark brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups oatmeal
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup dried cranberries
2/3 cup white chocolate chips
3/4 cup coarsely chopped pecans

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Combine butter and brown sugar in a mixer on medium speed until creamy. Add eggs one at a time, beating well after each addition, then add vanilla. Add the dry ingredients, beating until just barely combined. Then stir in the cranberries, white chocolate chips, and chopped pecans.  You may be thinking at this point that adding 1/2 cup of coconut to these babies will really take them over the top.  But I would refrain, my friends, refrain.

Drop by rounded teasponfuls onto the parchment paper lined cookie sheet and sprinkle the tops with a few leftover cranberries or white chocolate chips if you want.

Bake for exactly 10 minutes. Remove from the oven - cookies will be slightly golden brown around the edges and the middles will look underdone. But trust me on this one - it will give you soft, chewy cookies once they cool. Or just slightly gooey cookies if you can't wait. Like me. Makes 2 dozen cookies.

Ooh, oh so yummy.  I can't help myself, better go have one. 

Adapted from Good Things Catered.

Gotta dash.