This recipe is a variation of the basic chocolate chip cookies recipe. The added cinnamon to the recipe blends well with the dried fruits and nuts! This is one my husband’s favorites.
You will need:
270 grams all-purpose flour
1 pinch of salt
1/4 teaspoon ground cinnamon
2 teaspoons baking powder
180 grams butter (softened at room temperature)
180 grams granulated white sugar
1 large egg
60 ml. milk
1 teaspoon vanilla
1/2 – 1 cup of raisins, chopped dates or/and chopped pecan nuts
1. Pre-heat oven at 180 degrees Celsius.
2. In a bowl, mix together the flour, salt, ground cinnamon and baking powder. Sieve and set aside.
3. In a different bowl, beat the butter (with a mixer or hand beater) until soft and creamy (about 1 minute) then gradually add the sugar until the mixture is creamy (about 2-3 minutes). Scrape the sides as necessary.
4. Add the egg and beat until the mixture is fluffy (about 3-4 minutes).
5. Add the milk and vanilla and beat just until everything is thoroughly mixed.
6. Add the dried fruits and/or nuts and mixed with a spoon.
7. Line the cookie tray with parchment paper. Scoop a spoonful of the cookie dough and just drop it on the tray. There’s no need to form the cookies as it will spread as it’s baking. Leave enough space between each cookie dough so they won’t stick together while baking (about 2″ apart from each other)
8. Bake at 180 degrees Celsius, with the tray in the middle of the oven) for 20-25 minutes or just until the edges are starting to turn brown. Take it out of the oven and leave it on the cookie tray for 1-2 minutes before finally placing it on a cookie rack to cool.
9. Enjoy warm or cold. Store in an airtight container. You can store the cookies in 2-3 days in an airtight container (if ever it lasts that long! ^^)