Until I think of a catchier title for my forays into a world mostly reserved for women (with the exception of the grill), we will call this a "m-ost" (i.e. man-post). Anyway, my mother-in-law has a chocolate allergy and I love cranberry-ginger chocolate chip cookies à la Ming Tsai (I know they are good because Becca tells me that, when she tried them, Olivia made whining noises by the oven in anticipation). Anyway with a few modifications, I give you the tea-friendly Cranberry-Ginger Cookie (makes ~25 cookies):
1/2 c. Light Brown Sugar
1/3 c. + 1 tbs. Sugar
9 tbs. butter
1/2 tsp. vanilla extract
2 tbs. minced ginger
1 1/2 c. all-purpose flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
3/4 c. dried cranberries
1. Preheat oven 325˚.
2. Mix butter & sugar. (I used a stand-mixer, but elbow-grease works just as well).
3. Add egg, vanilla, and ginger. Mix.
4. In another bowl mix flour, salt, baking soda.
5. Add flour mixture and cranberry in small doses to egg/butter/sugar bowl. Pour in flour first, then cranberries; repeat until incorporated but not much more or else you will have gummy cookies.
6. Tablespoon cookies on (parchment papered) cookie sheet. Bake 10-12 mins.
7. Now here's the brilliant part, hold off putting them on the rake for 5 mins. This will let them cook just a little bit longer flavor-wise but without losing too much moisture.