Tuesday, May 22, 2012

Shipyard Cruising Cookies

...hold the chocolate.


Do these cookies look familiar? They might since they are just one more variation of our favorite Cruising Cookies, aka Cowboy Cookies. When asked to choose, Mike (one of the O.P. shipyard crew working on the boat) requested an oatmeal cookie instead of a recipe featuring chocolate. Easy enough to accommodate, I substituted dried fruit for the usual chocolate chips, added a little coconut and ignored any healthy additions like flax or bran. This variation proved popular at the shipyard, or at least no one complained to the cook. I think the non-chocolate version might become the onboard standard from now on.


Shipyard Cruising Cookies
Makes 2 to 3 dozen, depending on size

Sift together:
3/4 cup flour
3/4 tsp baking powder
3/4 tsp cinnamon
1/4 tsp salt

In a mixer or food processor, cream until smooth:
6 TBS room temperature butter
6 TBS white sugar
6 TBS brown sugar

Add and beat until fluffy:
1 egg
3/4 tsp vanilla extract

Add the flour mixture to the butter mixture and mix well.

Add and mix well by hand:
3/4 cup rolled oats (not instant or steel cut)
1/2 cup nuts, chopped (your choice but I like pecans)
1/4 cup sweetened, shredded coconut
3/4 cup dried fruits  (I used equal portions of sour cherries, cranberries and golden raisins)*

Form small balls, about the size of unshelled walnuts, and pack firmly or roll around until the dough is firm. Or roll the dough into several logs, wrap in plastic wrap, refrigerate and then slice off small coins when you're ready to bake.

Place the dough balls on parchment-lined cookie sheets (or use silpats). Bake at 350 F for roughly 12-15 minutes, rotating the pans halfway through baking. Be sure not to overcook or they will get pretty crispy... unless you prefer crisp cookies to soft cookies.

*One taste tester swore he could taste apples in the blend. Nope, not in this latest batch, but dried apple chunks do sound like a delicious addition to the mix.

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