Apparently in the Twin Cities there is a lawyers summer softball league. Some of my coworkers create a team each year, and every year I have to remind them that I have absolutely no coordination and I'd only be a liability on their team. But they have a bake sale at work to raise money for the entry fees, and I happily contribute some baked goods to help! I can bake....I cannot play softball. Seriously.
This year I made some white chocolate raspberry cookies from the Big Girls Small Kitchen blog that I've made before and just loved. They are chewy, tart, and oh-so delicious. Plus, it's pretty easy to make them! I adapted the recipe only slightly because I like more raspberry than white chocolate in my cookies, but the original recipe is pretty flawless. Side note: I've never made anything from BGSK that has NOT been delicious!
2 cups frozen raspberries
1 tbls sugar
1/3 cup sugar
1/3 cup light brown sugar
1 stick butter
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
Preheat oven to 265 degrees. Spread the raspberries on a parchment-lined baking sheet. Bake for 35 minutes, then sprinkle the 1 tbls of sugar over the berries and cook for another 20 minutes.
Increase oven temp to 350 degrees.
Beat the butter and sugars with an electric mixer for a minute or two until well combined. Beat in the egg. Separately, whisk the flour, baking soda, and sat, and add that to the wet ingredients. Beat until the dough just comes together. Add the white chocolate chips and stir. Sprinkle the cooled raspberries on the dough and cut them into the dough with two butter knives.
Form the dough into tablespoon sized balls and arrange on a baking sheet lined with parchment paper. Bake for 10-12 minutes, until the cookies are set but not very browned. Cool and enjoy!