Channeling my inner Martha Stewart

Here's some of the output of the weekend:

White Chocolate Cranberry Ginger Cookies

Not the best picture, I admit - I love how the iPhone 4 can take amazing pictures, but it still takes a little luck - and a bit of operator skill. I probably should have turned the flash on, but oh well. You get the point. They were much prettier sitting on our dining room table though.

I make these cookies all the time, but I really wish I could figure out how to make them consistently. I made the first batch on Saturday but these cookies ended up baking super thin, to the point they wouldn't stand up as gifts. I think the butter got too warm and soft, and I suspect that using some oat flour changed the structural integrity of the dough. I also think the cookie scoop I used was too big - 2 tbsp makes far too big a cookie. Oh well - the husband gets to eat those so he's all happy since his cookie supply has been replenished.

The second batch made on Sunday came out much better - I didn't substitute any oat flour, I put the dough in the fridge for several hours to chill before baking, and I used a small scooper. This doesn't really help in my quest to make consistent cookies since I changed too many variables at one time to determine whether there is one culprit behind my floppy cookies. Nonetheless, I had gift-worthy cookies, which I promptly bagged up, tied with ribbon bows after watching YouTube videos on how to tie ribbon bows (yes, I am OCD) and popped them into the freezer.

Tis the Season for overeating!