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If your a Chile Pepper Magazine subscriber, then you saw this recipe on pg. 78 of the October 2005 edition. If your a long time reader of HSB, you’ll remeber the Cayenne Peanut Butter Cookies I made a while back which were a success by all accounts. So since I made the Cayenne PB
So when I happened upon this recipe which uses Whiskey, Habanero and White Chocolate, I was sold on it immediately.
Oatmeal White Chocolate-Chunk Cookies with Spicy Spiked Cranberries

Chile Pepper’s Version of the Cookies
Ingredients:
1 cup dried cranberries
6 tablespoons whiskey
1 teaspoon habanero chile powder
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, slighty softened
1/2 cup vegetable shortening
1 cup brown sugar
1/4 cup sugar
1 egg
3 tablespoons light corn syrup
2 cups white chocolate chunks
3 cups old-fashioned rolled oats
Directions:
Place the cranberries, whiskey and chile powder in a small saucepan and bring to a boil. Remove from heat, cover, and allow to sit for at least 20 minutes or until the cranberries have absorbed most of the liquid. Set cranberries aside.
Preheat the oven to 350 degrees. Prepare several baking sheets with cooking spray or butter. Mix the flour, baking powder, baking soda and salt in a bowl and set aside. Use a mixer to beat the butter, shortening and both sugars on medium speed for 2 minutes.
Add the egg and corn syrup and beat until fluffy. Beat in the flour mixture a little bit at a time. Stir in the oats, cranberries and chocolate. Refrigerate the batter for at least 10 minutes. Drop the dough in tablespoon sized balls onto the baking sheets, spaced about 3 inches apart. Flatten each ball slightly with the back of a spoon.
Bake the cookies, one sheet at time, for about 12 minutes or until the edges are golden. Transfer the cookies to a cooling rack, and allow to cool for 15 minutes. Serve or store in an airtight container for up to 2 weeks.

White Chocolate Chip Spicy Cookies ala Nick
Instead of Habanero Chile Powder I used Chipotle Powder which gave the
Cookies tasted very good, the wife really enjoyed them - although I would like a rematch to fine tune it a bit more. Plus I would like to try it out with habanero powder as well. Other then that, I really enjoyed them - great with morning coffee. Not hot by any standards, but the chipotle powder toned down the sweetness of the cookie overall and the whiskey added just a bit of a punch to each bite.
Overall: 3.5 out of 5 stars
Chilehead Comments:
Posted by: Nick Lindauer - Categories: Hot Sauce Stuff, Recipes
Permalink: White-Chocolate Chunk Spiked Cookies
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3 Comments »
I’m making these today with raisins, vanilla-infused rum, Swirl chips (milk and white chocolate), chipotle, and dark corn syrup. Too much snow out there to get the right stuff…so let’s hope they turn out!
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[...] For all the unheathly things in my diet (White Chocolate Chunk Cookies) there are a few shining moments when my heart and waistline scream “Thank You!” Case in point: When at the office, I typically grab a salad for lunch. Nothing fancy, just some romaine with onions, beans, maybe a protien (chicken or tuna) and no dressing. Everytime I get a salad the checkout lady says: “No Dressing?” (as if I forgot the first 20 times) Me: “Nope - don’t need it” Her: “What you mean?” Me: “I have some hot sauce to put on it” Her: “Hot sauce on salad? Man there must be something wrong with you” Me: “Probably, but you should try it out” [...]