Esther's Legendary American River Cookies
From desertgypsy 12 years ago
- 30 minutes to make
- Serves 60 +
I cook, bake and manage the kitchen seasonally for N California's largest whitewater rafting company. I needed a cookie recipe that would hold up in lunch bags on the rafts. My friend Heidi sent me a recipe and I added, subtracted until I came up with the end cookie. Read more Guest and guides love these cookies and this season so far I've baked 10,000 +. with the help of a teenage elf! Enjoy and thanks Heidi!!! Note: to expedite mixing I keep a tub of ground plums handy. See less
Ingredients
- ¾ c brown sugar shopping list
- ¾ c white sugar shopping list
- 1 c ground plums/prunes shopping list
- 1/2 cup water shopping list
- 2 large eggs shopping list
- 1 ½ tsp vanilla shopping list
- 1 c dried cranberries shopping list
- 1 ½ c unbleached flour shopping list
- 1 ½ tsp baking powder shopping list
- 1 ½ tsp baking soda shopping list
- 1 ½ tsp Kosher or sea salt shopping list
- 1 ½ tsp ground cinnamon shopping list
- ½ tsp ground cloves shopping list
- ½ tsp ground nutmeg shopping list
- 2 c semisweet chocolate chips 4 ½ c old fashion oats shopping list
How to make it
- Combine flour, salt, soda, baking powder and spices in a bowl and set aside.
- In a mixer combine sugars, eggs, water, vanilla and plums and mix well
- Add flour, mix well
- Add cranberries, mix
- Gradually add oats until combined
- Add chocolate chips until combined
- I use a small retractable ice cream scoop to form the cookies on a parchment lined baking sheet. You may use a spoon or whatever you have available. Place cookies ¼ inch apart
- Bake 16 minutes in a preheated 350 oven.
- Cool for 5 minutes, then remove to a wire rack until completely cooled.
- Yields approximately 60 cookies
- Freezes well in bags
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