My husband and I celebrating our 25th wedding anniversary today. I am stunned―and amazed—that I have done anything for twenty-five years. I knew from the moment I met Al that we would be together forever, but I didn’t know that forever would last so long and keep going strong. You see, before I met Al, I’d started to believe I would always be unlucky in love. This was not a great attitude to have entering a new marriage. I even became superstitious. If Al and I did this quietly, without any fanfare or notice, then maybe, just maybe this time things would work out. So, one rainy Saturday morning in Southfield, Michigan, we made our way to the office of the Justice of the Peace. With only four friends there as witnesses, we took our vows and were married. That was the happiest moment of my life, the one that spawned more happiness. The birth of our son, the adoption of our daughter, the move to our new home and life in New Hampshire, and of course today. I am so happy and so very proud. Al is by my side always. His strength, love, and optimism are infused in everything we do. I look forward to twenty-five more years of the sweet life with him.
I made these Oatmeal Cookies with Butterscotch and Cranberries as part of a celebratory meal. The butterscotch adds an extra bit of sweetness to the overall cookie, while the cranberry is a bit tart and soft. They all add together to form a light dessert. Enjoy them with a bit of lemon sorbet and a hot cup of espresso. Enjoy the sweet life with the one you love.
I look forward to seeing you in my kitchen, gathering flavors, soon.
Oatmeal Cookies with Butterscotch & Cranberries
Yield: About 24 Cookies
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt, plus more for sprinkling
- 1 cup quick cooking oatmeal
- ½ cup butter, at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened dried cranberries
- 1 cup butterscotch chips
- Measure the flour, baking powder, salt, and oats into a bowl.
- Put the butter and sugars into another bowl and beat together until creamy. Add the egg and vanilla extract. Beat until incorporated.
- Add in the dry ingredients and stir to combine. Add the cranberries and butterscotch chips. Stir again, just enough to combine.
- Form the dough into 24 balls of equal size. Place them on a plate and cover with saran wrap. Refrigerate for 2 hours or up to 24 hours.
- When ready to bake, preheat oven to 350 degrees F.
- Line two cookie sheets with parchment paper.
- Place the balls of dough onto the prepared pans, spacing them evening. Sprinkle with sea salt.
- Place in preheated oven and bake until golden, about 25 minutes.
- Remove from oven and allow to cool completely before serving.
- The cookies should be stored in an airtight container.
This recipe was adapted from Nigella Christmas by Nigella Lawson. Her recipe includes ½ cup roughly chopped pecans and ¾ cup white chocolate chips in place of the butterscotch chips.