Cranberry Orange Oatmeal Cookies

adapted from the Quaker Oats recipe found here

  

Ingredients:

1-1/2  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon ground cinnamon
1/2  teaspoon salt
1/2  cup (1 stick) plus 6 tablespoons butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1 teaspoon orange extract
1 teaspoon molasses
3  cups old fashioned oats (uncooked)
1  cup dried cranberries

 

You will also need:

Stand mixer
Cookie sheets
Parchment paper

 

Method:

Heat oven to 350°F.

In small bowl, combine flour, baking soda, cinnamon and salt and mix together using a whisk.

In large bowl of a stand mixer, beat butter and sugars on medium speed of until creamy with paddle attachment. Beat in eggs one at a time, thoroughly mixing after each addition. Add vanilla, molasses and orange extract; beat well. Add flour mixture; mix well. Add oats and dried cranberries; mix well.

Drop dough by rounded tablespoonfuls (or by using an ice cream scoop) onto parchment paper lined cookie sheets.

Bake 10-13 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

 

 

 

Technorati Tags: Cranberry,Oatmeal,Cookies,Baking,Dessert

Chocolate Peanut Butter Chip Cookies

I know this recipe as it is written in my book is old because it calls for a 12 ounce package of peanut butter chips. They only make 10 ounce packages anymore. You could just add in a few chocolate chips like I did to make up the difference. :)


Ingredients:

1 cup butter (or any substitute like Butter Flavor Crisco)
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
2-3 teaspoons vanilla
2 cups flour
2/3 cup cocoa powder (dark dutch processed)
3/4 teaspoon baking soda
1 teaspoon salt
1 package peanut butter chips


You will also need:

Stand mixer (unless you want to mix by hand - ugh!)
Spatula or spoonula
Medium "ice cream" scoop (if you have one)
Cookie/baking sheets
Parchment paper


Method:

In a small bowl, sift together the flour, cocoa, baking soda and salt.

With your stand mixer, cream together butter and sugars until fluffy. Add (room temperature if possible) eggs one at a time, mixing well with each addition. Add in vanilla and mix to combine.

Add the flour mixture in several stages mixing and scraping with a rubber scraper as you go until all the dry ingredients are fully incorporated. Mix in the peanut butter chips.

Cover and refrigerate for 3 - 4 hours until firm.

Make one-inch balls either by rolling with your hands or by using your scoop and place them on parchment paper on your cookie sheet. Bake 8-10 minutes @ 350 F.



Yes, I realize they look like something that is not polite to talk about at the dinner table...

but they are OH. SO. GOOD!



If you like this recipe, you might also like:

Brownies
Chocolate Covered Cherry Cookies
Chocolate Chip Cookies

Chocolate Covered Cherry Cookies

1 1/2 cups flour
1/2 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup margarine (softened)
1 cup sugar
1 egg
1 1/2 teaspoon vanilla
10-16 oz jar marachino cherries (about 48)
1 6-ounce package semisweet chocolate pieces
1/2 cup sweetened condensed milk

Preheat oven to 350 degrees.

In large bowl, stir together flour cocoa, salt, baking powder & baking soda. Separately, beat together butter & sugar until fluffy. Add egg & vanilla. Gradually add dry ingredients & beat until well blended. Shape dough into 1 inch balls and place on ungreased cookie sheet. Press down center of each ball with thumb.

Drain cherries and reserve the juice. Place 1-2 cherries in center of each cookie.

In small sauce pan, combine chocolate pieces and sweetened condensed milk. Heat until chocolate melts. Stir in 4 teaspoons of reserved cherry juice. Spoon about 1 teaspoon of frosting over each cherry to cover.

Bake 10-12 minutes & let cool completely.

**It seems a little counter-intuitive to fully assemble these before baking, but that is how it's done.

Chocolate Chip Cookie - Another Recipe

Originally submitted by Holly at What Would Martha Cook? for this Foodie Friday post in the comments (with a couple of modifications by your's truly).

Ingredients:
1 stick butter
1/2 cup Butter Flavor Crisco + 3 teaspoons water
2 eggs
2 tablespoons molasses
2 teaspoons Mexican vanilla
1/3 cup water
1 1/2 cups sugar
1 1/2 cups brown sugar
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
5 cups flour (any combination of all purpose flour and cake flour - I used 3 cups all purpose & 2 cups cake flour)
18 oounces semi-sweet chocolate chips (approximately 2 1/4 - 2 1/3 cups)

Cream butter, add eggs, molasses, vanilla and water and sugars in mixer. Sift together dry ingredients (baking powder, baking soda, salt and flour). Add dry ingredients to wet in several additions mixing well and scraping the bowls in between (you should begin to see any lumps disappear). Add chips and stir a couple of times through. Roll into 1" balls and cook at 375 degrees for 8-12 minutes or until light brown.

Note the cracks in the top surface... perfect.

11 minutes at 375 acheived this perfect cookie texture. Not too cakey and not gooey either.

Ultimate Chocolate Chip Cookies

3/4 cup Butter Flavor Crisco
1 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups cake flour
1 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups chocolate chips


1. Cream Crisco, brown sugar, milk & vanilla. Beat in egg.
2. Combine flour, salt & baking soda and mix into creamed mixture just until blended.
3. Stir in chocolate chips.
4. In 375F oven, bake 8-10 minutes for chewey cookies or 11-13 minutes for crisp cookies. Allow to cool 2-3 minutes on cookie sheet, then remove to cooling rack.