hodge podge cookies

sometimes, in both life and cooking, you get excellent results by throwing things in a bowl, stirring it up, and adding some fire.  case in point: today's cranberry oatmeal chocolate-covered walnut "everything but the kitchen sink" cookies.  i took out the largest mixing bowl i had, opened the pantry, and started adding what i could find to my tried and true cookie base.  remember those chocolate-covered walnuts from a few entries back? they made a special appearance in these cookies.  i threw in some oatmeal for texture and some dried cranberries to make them healthy (what? you didn't know? cranberries are fruit...).  i added some 350 degree fire for about 12-13 minutes and out came these little cookies.  yum.    

hodge podge cookies

ingredients:
2/3 cup butter, softened
2/3 cup packed light brown sugar
2 large eggs
1 1/2 cups old-fashioned oats (not quick cooking)
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
1 1/2 cups - 2 cups chocolate-covered walnuts

chocolate-covered walnuts:
1 cup semi-sweet or dark chocolate chips
2 cups toasted walnut pieces
1/2 tablespoon coconut oil (optional)
melt the chocolate chips in a small saucepan over low heat, stirring frequently.  add the coconut oil if using.  mix in the walnuts.  spread the mixture on waxed paper, and separate the walnut pieces as best you can (the coconut oil helps the chocolate become less sticky).  freeze on a cookie sheet for 15-20 minutes.  after the chocolate has hardened, break up any chunks of walnuts. 

notes:
pay attention to your butter.  i've noticed that cookies tend to be on the flat side if your butter is too soft.  you should be able to press your finger in the butter and leave a dent without too much trouble, but it shouldn't just slide right in.  also, it's best to prepare your cookie base first and add in the mix ins one at a time.  this helps to ensure that the mix ins are evenly distributed throughout the base. 

how to:
cream the butter and sugar using an electric mixer until the butter mixture is fluffy. 
add eggs and mix well. 
combine flour, baking soda, salt in a separate bowl, and add to the butter mixture in 3 additions, mixing well after each addition.  be sure to scrape down the sides of the bowl. 
add the oats and mix.  add the cranberries and mix.  add the chocolate-walnuts and mix. 
refrigerate the batter for 30 minutes. 
for small, round cookies, scoop out 1 rounded tablespoon of batter.  for larger, "disk-shaped" cookies, scoop out 2 tablespoons of batter and flatten slightly into a disk.  these cookies will not spread much. 
bake at 350 for 12-13 minutes.