Life of a Cookie in Pictures

I've never had a nice looking cookie jar or one that didn't let the cookies dry out. So for Mother's Day my son got me one of these:

Isn't it lovely? But it was missing something. As in being filled with cookies. So to surprise my boy after he left for school yesterday I got busy baking, which some of you may know is not particularly my strong suit. I had a whole bag of Craisins. $3 off at Costco! And pecans. So craisin pecan cookies it was. After looking at several recipes on the web, I chose one that claimed they were the world's best. Okay good enough for me! I'll even make a double batch, I thought, and fill that baby right up.

So I followed the recipe exactly. Down to every little detail. Here is my first batch:

Did I ever mention oatmeal cookies never turn out for me? Sigh. Look at those sad, sorry, crispy little things. GiBee and I should form some kind of club. This is what they look like when one accidentally falls on the floor:

Sad, sad, sad. It shattered like glass. So what to do, what to do? I had a double batch of this stuff to bake. And if you know me at all, the thought of wasting all those expensive craisins and pecans in the batter, was making me crazy. Then I thought of Barb again. My friend, the Martha Stewart of the blog world. And I remembered she had put out the call for advice on how to get your cookies fatter rather than thin. And the answer was add more flour than the recipe calls for. So add I did. A half cups worth per batch. Which made for interesting stirring as the batter was really thick. Then I reduced the oven temp a bit, put parchment paper on the cookie sheets, reduced the baking time and voila:

Look at the difference! The sad sorry crispy one is on the left. Just in case you couldn't tell. The new one was just the right golden color, texture and yummy! Now they really are the World's Best. So now my boy came home to this:

It's not stacked as nice as Barb's, but my boy was happy! As was hubby and the girls. A miracle. Homemade baking. In their house. Imagine that.

TRULY WORLD'S BEST CRAISIN PECAN COOKIES

-3/4 cup sugar

-1/4 cup packed brown sugar

-1/2 cup softened butter or margarine

-1 large egg

-1/2 tsp. each vanilla extract, cinnamon, baking soda

-1/4 tsp. salt

-1 1/4 cup flour

-1 1/2 cups quick cooking oats (do not use instant)

-1/2 cup chopped pecans

-3/4 cup Craisins

1. Preheat oven to 365*F. (The original recipe called for 375*, which might work for you depending on your altitude). Line baking sheets with parchment paper.

2. In a large bowl with electric mixer, combine sugars and butter or marg and beat well for a few minutes. Add in egg and vanilla and mix well.

3. In seperate bowl mix flour, cinnamon, salt and baking soda well. Add slowly to mixer, mixing well after each addition or stir in by hand.

4. Using a wooden spoon stir in craisins and pecans until evenly distributed throughout the dough.

5. Drop by teaspoon fulls (about 1" balls) onto cookie sheets and bake for 8 - 10 minutes. Start watching at 8 minutes. Should be just golden brown around the edges.

6. Remove from oven and let sit for a minute to cool on sheet. Remove to baking racks to complete cooling before putting in cookie jars.