Yesterday I went on a baking spree and made White Chocolate Chip Pecan Pumpkin muffins, Cranberry Cookie’s, Artisan bread and homemade spaghetti. My girlfriend came over for dinner with her son while our husbands went out and watched the Blazers game. I’ve been in a huge holiday cooking mode and have wanted to use the fresh cranberries I got last week.

Both of our sons are on a food strike and we both felt confident that they would eat spaghetti because what kid doesn’t like pasta? Ours! Okay it’s not that they don’t like it, but Coopers deal is anything and everything the last two months. He will not eat unless it’s scrambled eggs or desserts. It’s not suiting my fancy whatsoever so I’ve had to set limits that if he doesn’t eat in his highchair, he is choosing to go to bed hungry. This hasn’t really worked as he is getting most his nutrients from milk right now. I’ve had to come to the realization that I am providing him with a well-balanced diet so I can’t worry about him getting “enough” to eat. He will eat and drink when he is ready. This is a hard one for me, I feel responsible as I am the mother.

All that to say, last night my agreement with Cooper still remained: “if you don’t eat dinner, you go to bed hungry!” Sadly to say this lasted for only an hour. I was sitting on the floor eating my dessert and while I walked away for some water real fast, he stumbled upon the dessert plate. Clearly my strategy to hide it behind his giant ball where we were sitting on the floor wasn’t a good enough hiding spot. Or shall I say it wasn’t hidden at all and was placed directly in his sight. There was no stopping him at that point, he absolutely loved the sugary dessert but why wouldn’t he? Maybe the small amount of vitamin C from the cranberries will help provide some nutrients. :) It was very tasty and I let him partake in this dessert as it allowed me to get “seconds” now that I was sharing. Sweet baby.

Cranberry Cookie

• 1/4 cup vegetable oil
• 2 Tablespoons butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla
• 1 1/2 cups all purpose flour
• 1/4 tsp baking soda
• 1 1/2 cups fresh cranberries (if you use frozen, don’t thaw)
• 1 1/2 cups white chocolate chips

Preheat oven to 350ºF and spray a 9×13-inch pan with nonstick spray.

In a large bowl, cream together canola oil, butter and sugar. Add eggs and vanilla and beat well.

Add the flours and baking soda and stir just until the batter comes together.

Spread 2/3 of the batter in the bottom of the pan. Sprinkle with berries, then drop the remaining dough in spoonful’s over the fruit – it will spread as it bakes, and you don’t need to cover it all.

Bake for 30 minutes, until lightly golden.

This recipe was super easy and a quick last minute dessert. I enjoyed this recipe so much that I decided I would add this to the list of Thanksgiving desserts.