I discovered this recipe on the awesome website “Closet Kitchen: Cooking in a closet-sized kitchen” close to 10 years ago. I’m someone who likes sweets — but mostly in the form of ice cream — so the holidays can get a little to saccharine for me. But this recipe is the perfect mix of salty, sweet and sour/tangy. They are a hit with everyone I’ve ever baked them for and they’re so easy that the kids can definitely help you make them. And while no cookie is ever really healthy … these at least squeeze in most of the food groups.
A couple of quick edits I make: Even though baking is a science and you need to be careful with the portions, I almost always add in some extra oatmeal, cranberries and pistachios. DO NOT add in extra chocolate — that throws off the consistency and you’ll have flat, sad cookies — not that I know from experience or anything. Also, I use salted butter because I like the extra bit of saltiness, but that’s not for everyone, so proceed with caution.
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