Cooking and Baking can be filled with failures as well as successes. Since most people (including myself) don't like to broadcast our failures, we don't share that particular recipe and go on with life like it never happened.
Sometimes I blame culinary mishaps on the elevation here in Denver.
Sometimes it's user error - like me not reading the recipe correctly.
And sometimes the recipe is just plain bad.
Every time I try a new cookie recipe, I need to remind myself to bake just one cookie the first go round to see how it looks. Not every recipe needs adjustments for altitude. But if I bake a whole tray and they do need a little somethin-somethin (like an extra 1/4 cup of flour), I have 12 sad, flat cookies that aren't always suitable for sharing. Sad, flat cookies still taste good. For sharing, I'd really prefer that they look as good as they taste.
This recipe is from the brilliant people at Cooking Light. I did have to add an extra 1/4 cup of flour after my first tray fell into the "sad, flat" category. Then they perked up into the tasty treats you see in the picture.
There aren't a lot of options when it comes to dried strawberries. I found a 3oz package near the craisins and raisins at King Soopers. I chopped them smaller than "coarse." I made a double batch of cookies, so I probably should have bought two packages. The cookies were still great, so I don't feel too sorry.
What You Need
3/4 cup all-purpose flour
1 cup regular oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup coarsely chopped dried strawberries
1/3 cup premium white chocolate chips
1 large egg
3/4 cup coarsely chopped dried strawberries
1/3 cup premium white chocolate chips
What You Do
Preheat oven to 350°.
Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.
Drop dough by tablespoonfuls 2 inches apart onto baking sheets (use your silicone baking mats!).
Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.
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