Stefen's White Chocolate Cranberry Oatmeal Raisin Cookies

 

White Chocolate Cranberry Oatmeal Raisin Cookies

From Lisa B.

Ingredients:

• 14 TBSP butter, softened (2 sticks)
• ½ cup granulated sugar
• ¾ cup light brown sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 2 cups flour
• 2 cups old-fashioned rolled oats
• ¾ tsp. salt
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 12 oz bag of white chocolate chips.
• Bag of Dried cranberries

Directions:

1.            Cream together butter and sugar for 2-3 minutes on high

2.            Beat in the eggs and vanilla on med-high for 1-2minutes

3.            Mix dry ingredients in on low until incorporated

4.            Mix in your chips and fruit by hand

5.    Take golf ball sized scoops of dough (2 ounces), roll, and place on a cookie sheet 1-2 inches apart (12 per sheet)

6.            Bake for 8-10 minutes @350 degrees, let it cool on sheet. Makes 24.

 

Tip: Use the shortest time to get the softest cookie. Cool on rack.

Peanut Butter Cocoa No-Bake Cookies

This recipe is one of the best no-bake cookie recipes I know of. I have made many different recipes but they all seem to turn out dry. This recipe has not failed me yet. In fact, I usually double this recipe.  They have a very good balance of chocolate and peanut butter. 

Ingredients:

• 2 cups white sugar

• 1/2 cup butter

• 1/2 cup milk

• 1/3 cup unsweetened cocoa powder

• 2/3 cup peanut butter

• 3 cups quick cooking oats

• 2 teaspoons vanilla extract

Directions:

1. Place a piece of wax paper or foil on cookie sheet. 

2. Combine sugar, butter, milk, and cocoa in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to rolling boil. Remove from heat; cool 1 minute.

3. Add peanut butter; stir to blend.

4.  Add oats, peanuts, and vanilla; stir to mix well.

5.  Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely.

6.  Store in cool, dry place

FRITOS COOKIES

1 Regular Size Bag Fritos
1 Cup Creamy Peanut Butter
1 Cup Sugar
1 Cup Karo Syrup

Cook karo syrup, sugar and peanut butter in a medium sauce pan on low heat on stove until sugar is dissolved. Pour over the Fritos in a separate bowl and mix together. Drop scoop fulls onto wax paper to cool and harden.

OREO CHEESECAKE COOKIES

1/2 Cup Unsalted Butter, softened
3 oz. Cream Cheese, softened
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Cup Flour
1/2 Cup Mini Chocolate Chips
1/2 Cup White Chocolate Chips, melted for drizzing
1 Cup Oreo Cookie Crumbs  

Directions:
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside. In a large bowl, cream together the butter and cream cheese, mixing until they are combined good. Add the sugar and vanilla and mix until all the ings. are combined. Add the flour and mix on low until the flour is mixed in good. Stir in the mini chocolate chips.  Using a cookie scoop roll the dough into 1 inch balls. Then roll in the crushed oreo cookie crumbs and make sure all the dough is covered. Place on cookie sheets. Bake 12 to 15 minutes until the tops are slightly puffed. Cool for two minutes in the pans and then put the cookies on a wire rack to cool. Once the cookies are cooled, drizzle the cookies with the melted white chocolate.

CADBURY EGG COOKIES

1/2 Cup Crisco Shortening (butter flavor)
1/2 Cup Unsalted Butter, softened
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Eggs, beaten
11/2 Teaspoons Vanilla
1Teaspoon Baking Powder
1 Teaspoon Baking Soda 
1/2 Teaspoon Salt
21/2 Cups Flour
6 Tablespoons Cocoa Powder
1 Bag Cadbury Miniature Eggs (10oz. Bag)

 Preheat oven to 350 degrees. Pour Cadbury eggs into a gallon size zip lock bag and with a rolling pin, crush the eggs. Or you can leave them in halves. In a mixing bowl, cream the butter and both sugars until light and fluffy. Add the beaten eggs and the vanilla. In a separate bowl, mix dry ings. and slowly add them to the wet ings. Add the Cadbury eggs and beat just a couple of times. Drop 2" size balls onto a sprayed or parchment lined paper on a cookie sheet and bake for 8 minutes. Do not overbake these as they are supposed to be soft and more like a brownie.

PINEAPPLE COOKIES

1Cup Butter
1 Cup Brown Sugar
1 Cup White Sugar
2 Eggs
20 oz. Can Crushed Pineapple, drained and juice reserved
1 Teaspoon Vanilla
4 Cups Flour
1/2 Teaspoon Salt
11/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder

Use real butter for this recipe and not marg. In a medium bowl cream the sugars with the butter. Add the eggs, pineapple and vanilla. In another bowl combine the dry ings. Blend into the wet ings. Drop by teaspoonfuls onto a sprayed cookie sheet. Bake on 350 for 8-10 minutes. Watch and do not let burn on bottom.

Iceing:
Reserved Pineapple Juice
2 Cups Powdered Sugar

Using a small bowl put the powdered sugar in it. Gradually add pineapple juice to the powdered sugar by the tablespoon. Want it to be a bit thick but not real thick. Just keep adding juice until you get it the right thinness. Spread on top of the warm cookies.

BROWN SUGAR COOKIES

2/3 Cup Butter, softened
12/3 Cup Brown Sugar, packed
2 Eggs
1 Teaspoon Vanilla Extract 
2-1/2 Cup All-purpose Flour
1/2 Teaspoon Baking Powder 
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Sour Cream

Blend together butter and brown sugar. Add eggs, one at a time; blend well. Add vanilla; beat until light. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream; mix well. Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets. Bake at 350 degrees for 8 minutes. Remove to a wire rack; cool. Frost with Browned Butter Frosting. Makes 2 dozen.

Browned Butter Frosting
1/4 Cup Butter 
1-1/2 Cup Powdered Sugar  
2 Tablespoons Milk

Melt butter in a saucepan over medium heat until it turns golden. Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.

CHOCOLATE SNOW

11/4 Cups Brown Sugar
1 Stick Butter  
1 Egg
1 Teaspoon Vanilla
11/2 Cups Flour
1/2 Cup Cocoa Powder
3/4 Teaspoon Soda
3/4 Teaspoon Salt
Powdered Sugar

Beat the sugar and butter. Add egg and vanilla. In a seprate bowl mix all dry ings. Add dry ings. to batter. Mix just until combined. Chill the dough for 30 minutes. Drop by spoonfuls on a spray baking sheet. Bake at 350 for 12-15 minutes. Then roll the hot cookies in powdered sugar.

POP TART SMORE'S COOKIES

1/2 Cup Butter
1 Cup Sugar
1 Egg
2 Squares Unsweetened Chocolate(2oz.) melted and cooled
3/4 Cup Buttermilk
1 Teaspoon Vanilla
1/34 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Chopped S'mores Pop-Tarts 
Mix shortening, sugar, egg and chocolate thouroughly. Stir in buttermilk
and vanilla. In a separate bowl, mix flour with baking soda and salt, mix in with wet mixture. Fold in the pop-tart pieces. Let the dough chill for at least a hour. Heat the oven to 400F. Drop rounded teaspoonfuls of dough about 2 inches apart on a sprayed or parchment-lined baking sheet. Bake for 8-10 minutes or until no imprint remains when lightly touched. Let sit  5 minutes on the cookie sheet before transferring to a wire rack to cool.

JIFFY MIX APPLESCOTCH COOKIES

1 Box Jiffy Apple Cinnamon Muffin MIx
1 Tablespoon Instant Butterscotch Pudding
1/4 Teaspoon Nutmeg

2 Tablespoons Quick Cooking Oats
1 Tablespoon Butter or Marg. softened
1 Egg
1/3 Cup Butterscotch Pieces

Preheat the oven to 375. Spray a Baking Sheet. In a bowl mix together the mffin mix, pudding and nutmeg. Cut in sofened marg or butter until mixture resembles fine crumbs. Next add the oats. Mix in the egg until well blended. Add butterscotch pieces. Roll into 3/4 to 1 inch balls and place on the cookie sheet. Bake for 10-12 minutes or until lightly browned on the edges.

CHOCOLATE GRAHAM CRACKER BARS

6 Whole Graham Crackers
1/2 Cup Butter

1/2 Cup Brown Sugar
1 Cup Milk Chocolate Chips
1/3 Cup Chopped Pecans

In a 8 x 10 pan lay a layer of graham crackers down. In a small saucepan bring the butter and brown sugar to a boil stirring constantly for 2 minutes. Remove from the heat and spread evenly over the graham crackers. Bake for 10 minutes on 350. Remove from the oven and sprinkle the chocolate chips over the crackers. Take a spoon or knife and spread the chocolate evenly. Sprinkle the chopped pecans over this and then let the pan cook to room temp. and then chill until chocolate is firm. Break into pieces.

3 MUSKETEERS MAGIC PUFFS

3 Three Musketers Candy Bars
1 Roll Pillsbury Crescents


Slice the candy bars into 8 pieces. Unfold the crescents. Place one piece of candy bar in the middle of each unfolded crescent. Fold crescent around the candy and make sure you cover all of it. Then pinch the seams together and bake on a lightly spraed cookie sheet on 350 for 11 minutes. Make sure the bottoms of them don't burn. Serve warm.

AMY C. VALENTINE DAY STRAWBERRY COOKIES

1 Box Of Strawberry Supreme Cake Mix
1 (12)oz. Cream Cheese, softened to room temp.
1 Stick Butter or Marg. softened to room temp.

1 Egg
1 Box of Powdered Sugar
In a medium bowl mix the cream cheese and butter together. Then add the egg. Mix. Then add the cake mix. Let chill for two hours and take out of ref. Form into small balls about the size of a quarter or nickel. Roll in powdered sugar and put on a sprayed baking sheet. Can flatten them out a little. Bake on 300 for 14 minutes. You really have to watch these on the bottom as they will get to brown and will burn easy. They are so good and have the best flavor ever tho. You also may have to adjust the size of the balls. They should be about the size of a regular choc. chip cookie.

RITZ NUTTELLA WHITE CHOC. CRACKERS

80 Ritz Crackers
1(12)oz. Jar Nutella
3(14)oz. Bags White Choc. Candy Melts or White Choc. Bark
1/3 Cup Candy Sprinkles to garnish

Take the crackers and top each one with the nutella. Add another cracker on top. Mircowave candy melts on 1/2 power. Stir ever 30 seconds until melted. Drop cracker sandwich into the melted choc. and coat. Top with mini m&m's or sprinkles or colored sugar. Lay on wax paper to cool.

WHITE CHOC. PEANUT BUTTER COOKIES

1Lb. White Choc.
1 Cup Peanut Butter
2 Cups Peanuts
1 Cup Mini Marshmallows
3 Cups Rice Krispies

Melt white chocolate and peanut butter together in a double boiler. Add remaining ings. and mix well. Drop by tablespoonfuls onto parchment lined cookie sheets and let cool.

CHOCOLATE MOUSSE BARS

1 Pack (8 squares) Semi-sweet Chocolate, divided
1/2 Cup Suagr
1/4 Cup Flour
1 Can(14)oz. Sweetened Condensed Milk, divided
4 Eggs
1 Box(3.9) Instant Chocolate Pudding
11/2 Cups Cool Whip
Preheat the oven to 325. In a kettle melt 6 squares of chocolate as directed. In a medium glass bowl pour the chocolate. Mix it with the sugar, flour, 1/4 cup condensed milk and eggs until well blended. Pour into a sprayed 9 inch square pan. Bake for 25 minutes. Do not overbake this crust. Don't let it scorch. Cool. In a bowl pour the rest of the condensed milk in it and add the dry pudding. Mix for 2 minutes. Stir in the whipped topping and spread over the crust. Melt the other 2 chocolate squares and drizzle over the pudding layer. Ref. until chocolate is firm. Cut into squares.

SNICKER DELIGHT BARS

4 Regular Sized Snicker Bars with Almonds
6 Tablespoons Butter
1 Tablespoon Honey

31/2 Cups Rice Krispies Cereal
3/4 Cup Semit-Sweet Chocolate Chips
Chop up the snicker bars and melt them along witht he butter and honey in a large saucepan. Once melted, mix well. Remove from the heat and immediately add the Rice Krispies and stir well until this is coated with the choc. mixture. Press into a 8 x 8 pan. Melt the choc. chips in a mircowave bowl for 1 minute. Stir until completely melted ever 15 seconds. Once melted stir and spread onto cereal mixture. Ref. for 11/2 hours until choc. hardens. Cut into squares.

SPECIAL K CEREAL COOKIES

1 Cup White Karo
1 Cup White Sugar
1 Cup Peanut Butter
4 Cups Special K Cereal

Stir and bring to a boil over medium heat until the sugar mixture is clear. Take off of the heat and stir in the peanut butter. Stir until this is melted.
Pour this mixture over 4 cups of special K cereal. Stir until this is well coated and pour out on waxed paper making bite sized pieces. Let cool.

SMORES COOKIE BARS

1 Stick Butter, (1/2 cup) room temp.
1/4 Cup Brown Sugar
1/2 Cup Regular Sugar
2 King Size Hearshey's Milk Chocolate Bars
1 Large Egg
1 Jar Marshmallow (Large) Cream
1 Teaspoon Vanilla
11/3 Cups All Purpose Flour
3/4 Cup Graham Cracker Crumbs
1 Teaspoon Baking Powder
1/4 Teaspoon Salt

Preheat the oven to 350. Spray a 8 inch square baking pan. Can line with foil for easy removal and easy cutting. Using a electric mixer cream together the buter and sugar until light and fluffy. Beat in egg and vanilla and sit aside. In a bowl wisk together the flour, baking powder, salt and graham crackers. Slowly add this to the creamed sugar mixture until well combined. Divide the dough in half and press half of the dough into the sprayed pan. Next place the two chocolate bars over the crust. May have to trim one. Then spread the marshmallow cream all over the top. Roll the other half of the dough out between 2 layers of wax paper and then put on top of the marshmallow cream. If it tears apart the just put it on by pieces and press together. Bake on 350 for 30-35 minutes until light brown. Cool. Make sure they are good and cool before you cut them.

THIS OVER THAT COOKIE BARS

1 Stick Butter
1 Cup Graham Crackers, crushed
1 Can Angel Flake Coconut
6oz. Pack Chocolate Chips
1 Cup Pecans, chopped
1 Can Condensed Milk

 Melt the butter. In a 9 inch pan pour the butter in. Over this sprinkle the graham crackers all over and press down. Next add the coconut. Then the chocolate chips. Then add the pecans and last pour the condensed milk all over this. Bake for 40 minutes on 300. Let cool before cutting.