Oops. I missed last week. Here are two more for you:

White Chocolate Chip Oatmeal Cookies with Dried Cherries and Pecans

2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup butter
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups (12 oz) white chocolate chips
1 1/2 cup quick cooking rolled oats
1 cup dried cherries (or raisins, dried cranberries, chopped dried apricots or dried fruit of your choice)
1 cup coarsely chopped pecans

Preheat oven to 375°

In small bowl, combine flour, baking soda, salt, cinnamon and nutmeg; set aside.

In large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips, oats, fruit and nuts. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets.

Bake 8-10 minutes: cool on wire rack.

Makes 5-6 dozen cookies

Molasses Cookies

3 cups flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup sugar
1 egg, at room temperature
1/2 cup molasses
1 teaspoon vanilla

Sift together dry ingredients; set aside.
Beat butter and both sugars until fluffy. Add egg, molasses, and vanilla; mix well. Gradually add dry ingredients, mixing on low speed until completely incorporated.

Form dough into a ball, wrap in plastic wrap, and chill for at least one hour.

Preheat oven to 350 º. Roll dough between pieces of waxed paper (or on a lightly floured surface) until 1/4-inch thick. Cut out cookies; place on ungreased baking sheets. Sprinkle with sugar. Bake 8 to 10 minutes, until almost firm.


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