white blood cell (aka white chocolate cranberry) cookies!

eosinophil (leftmost cookie on the L image), lots of neutrophils and band cells (those were easy!) and an attempted malignant lymphocyte (the frontmost cookie on the R…it was hard making the cranberries look confluent together! oh well haha)

On my last day of my heme/onc rotation, I decided to bake some cookies for my team. I wanted to make it creatively medicine-related, but my rotation was on the liquid tumor service and it’s not really that easy to make a visual representation of leukemia or lymphoma…at least in an appetizing way. Luckily, heme malignancies are all about the white blood cells–perfect for cookies! Train of thought: Cells are round; COOKIES are round too! Cells have organelles, cookies have…stuff too! Totally makes sense…lets make white blood cell cookies!!

Cranberries make the perfect nuclei-like shapes, so I decided to use cranberries and white chocolate chips for my ‘stuff’ 🙂 I used this as my template for the cells:

white blood cell types!

And after a search online for white chocolate cranberry cookies, I settled on this recipe from Sally’s Baking Addiction (reproduced below…btw check out her blog for more amazing recipes! :)). This was my first time using cornstarch in cookies and as Sally testifies…it works WONDERS!! Makes the cookies super chewy and delicious… Totally adding this to all my other cookie endeavors in the future!

Needless to say, I (and my heme/onc) team were quite pleased with the results 🙂

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Recipe: Soft-Baked White Chocolate Chip Cranberry Cookies from Sally’s Baking Addiction
Makes 2.5 dozen cookies.

Ingredients

• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons cornstarch <–secret to amazing cookie chewiness!!!
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup white chocolate chips
• 3/4 cup dried cranberries

Instructions

1. Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
2. In a large bowl, cream the butter and sugars together until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed.
3. Mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries.
Optional: Chill dough (covered) for 30 minutes or up to 3 days.
4. Preheat oven to 350F. Drop balls of dough (1.5 tablespoons each) onto cookie sheet. Bake for approximately 9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.
5. Enjoy! Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months.

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