Because I don't have the time to sit around waiting for batches of cookies to bake, I nearly always make bar cookies out of drop cookie recipes. In general, if a recipe makes three to four dozen cookies, you can transfer the cookie dough to a 13x9 pan and add about 50 percent longer to your baking time.
I made these cookies as directed using 1 cup dry cranberries (Craisins) since that's what I had on hand; I soaked the Craisins in orange juice for about 15 minutes to plump them and infuse them with flavor. I added about 1/2 t vanilla to the dough as well. I also added the zest and juice of two oranges (more juice and zest than was called for), and they were not too "orangy." In fact, I wouldn't have been able to taste the orange had I not used as much zest as I did.
I also added more zest to the glaze.
I baked in a 13x9 pan for 20 minutes, and they turned out perfect, very chewy and moist; the glaze is a must - it adds an extra layer of orange flavor.
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Because I don't have the time to sit around waiting for batches of cookies to bake, I nearly...