Chocolate Cranberry Chunks Food

OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

CHOCOLATE-CRANBERRY TREATS

Steps:

• Line a baking sheet with wax paper. Set aside.
• Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes.
• Place the grated chocolate in a small bowl.
• Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm.

CRANBERRY-CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.

CHOCOLATE CRANBERRY CHUNKS

Steps:

• Line a 9-inch square pan with foil to cover all the sides, then press the foil until smooth & set aside.
• In a heavy saucepan over medium-high heat, cook the cranberries with the sugar, stirring gently & constantly for 6 minutes, then remove from the heat.
• In a heavy saucepan bring the heavy cream ALMOST to a boil over medium heat, then place the saucepan in a large skillet of simmering water & add the chopped chocolate.
• Stir this mixture over the simmering water until the chocolate is melted & smooth, then remove from the heat & stir in the cranberries, nuts & raisins.
• Pour the chocolate mixture into the foil-lined pan & cool completely on a wire rack, before chilling briefly in the refrigerator until firm BUT NOT HARD!
• Invert the pan over a sheet of wax paper, & use the foil to remove the block of chocolate from the pan, before gently lifting off the foil.
• Cut the mixture into 1 1/2-inch squares & serve at a cool room temperature.

CRANBERRY- DARK CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour and baking soda. Whisk butter, sugars and vanilla in large bowl until blended. Add eggs; mix well. Stir in dry ingredients. (Dough will be soft) Stir in chocolate chunks and dried cranberries.
• Drop dough into 32 mounds, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

CRANBERRY CHOCOLATE CHUNK OATMEAL DROPS

Steps:

• Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
• In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt, and vinegar.
• Beat in the egg, then the baking soda, flour, and oats. Stir in the chips.
• Drop the dough, by tablespoonfuls, onto the prepared baking sheets.
• Bake the cookies for 12 to 14 minutes, until they're golden brown. Remove the cookies from the oven, and cool on a rack, or right on the pan. Lighter-colored cookies will be chewier; darker-colored, crunchier.