White Chocolate Cherry Chunkies

I've got one more thing to put together real quickly

and that's Michael's White Chocolate Cherry Chunkies. We're going to start by creaming one stick of butter

with one cup of packed brown sugar, and that's a light brown sugar

and a cup of granulated sugar. Now we're just going to let this down

and we're going to cream that, and that won't take long. And we're going to have cookies in the oven

before you can say Jack Spratt. Now I'm going to add two eggs, one at a time

All right, now I'm going to add about a teaspoon of vanilla to our batter

And while that's beaten, we've got an all-purpose flour, and I've got a half a teaspoon of salt

and a teaspoon of baking soda. And then our batter will be ready for us to add it to that All right so we going to stick a couple of tablespoons of milk in

And now we're going to add our flour. Like I said, this is going to be a real stiff batter

So I'm going to do it just a little bit at the time

I don't want to chop that batter by dumping the whole bowl of flour into it

You can hear the mixer starting to labor now because we've gotten all of our flour in there, and it is stiff

Okay. I'm going to add white chocolate and macadamia nuts. and candied cherries

So you could really mix this up and come up with two or three different kinds of cookies for this one batter All right you can see how stiff it is

I'm going to mix it around a little bit with a spatula, and now I'm going in for the kill

I'm going to do it with my fingers, and this is a job the children will love to help you with

I'm gonna put these on my grease cookie sheet and I'm gonna do rounded tablespoons of batter

And I mean I'm really gonna round them up. Because no chintzy cookies at our house

We want nice fat cookies. The most important thing is that you want all your cookies the same size

because you want them to cook uniformly and all take the same amount of time

All right, now we're going to put these in our preheated 375 oven and I can hardly wait to taste one We going to let them bake for about 12 minutes and in the meantime I gonna be traying up some more trays so I can

get them in and out of the oven quickly. All right in with that pan and out with the other pan

Now that's been 12 minutes. I want to get these off, that cookie sheet, because like I said, if you don't get them

off pretty quickly, they can sometimes stick on you. Now I want to give you one more hint about cookie baking

You never want to put your cookie dough on a hot cookie sheet, so you'll want two or

three sheets so you can always start off with a cold sheet in the oven. I think

they're cool enough for me to have a little bite. Mmm. Wonderful