COCONUT CRANBERRY CHEWS
Addictive; was rated grand prize winner in cookie recipe contest--originally submitted by Nancy Jamison
Provided by ruby rodriguez
Categories Dessert
Time 1h
Yield 6 dozen cookies
Number Of Ingredients 9
Steps:
- With a mixer on medium speed, beat butter, sugar, orange peel and vanilla until smooth.
- In another bowl mix flour, baking powder and salt.
- Add butter mixture and beat on low speed for about 5 minutes.
- Stir in cranberries and coconut.
- Shape dough into 1-inch balls and place 2 inches apart on buttered baking sheets.
- Bake in a 350° oven for 8 minutes.
- Remove from oven and let cookies cool on sheets for 5 minutes.
CRANBERRY CHEWS
Made a bunch of these cranberry chews at the weekend, and they were so good. I used half whole wheat flour, which I usually do when I bake. I also used 1/2 cup coconut oil and 1/2 cup butter, and these bars came out wonderfully delicious. I have been enjoying them for breakfast and snack. I froze most of the bars. A great recipe. 432
Categories Cookies Baked Goods Bars Oats Walnuts Cranberries Snack
Time 1h5m
Yield 64
Number Of Ingredients 24
Steps:
- Preheat oven to 350℉ (180℃). Grease a 10x15 inch jellyroll pan (9x13 inch is okay). In a large bowl, combine 2 cups flour, brown sugar, cinnamon, nutmeg, cloves and salt. Cut in butter until resembles coarse meal. Stir in oats. Reserve 1½ cups of mixture. Firmly press remainder in bottom of prepared pan. Bake 15 minutes. Cool 10 minutes before filling. In medium bowl, stir together cranberry sauce, marmalade and vanilla. Slowly add remaining ⅓ cup flour, blending thoroughly. Spread evenly over baked and cooled crust. Add nuts to reserved oat mixture, sprinkle over top of cranberry filling. Bake 30 minutes or until lightly browned. Cool in pan on rack. Cut into bars. Store in airtight container one week, freeze for longer storage.
Nutrition Facts :
CHEWY OATMEAL-CRANBERRY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield about 24 cookies
Number Of Ingredients 14
Steps:
- Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets; press with a spatula to flatten. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Slide the cookies from the parchment onto racks to cool completely.
- Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Drizzle on the cookies; let set 5 minutes.
CRANBERRY CHEWS
From "The Joy Of Cookies" by Sharon Tyler Herbst. This recipe uses cranberry sauce instead of fresh, frozen, or dried cranberries, which I happen to think is pretty nice. And it even has orange marmalade, too. I'd really like to try this around Thanksgiving. Passive time includes the cooling period for the base. Prep time is a guess. ***Due to suggestions from 2 reviewers, I have changed the recipe to reserve only 1 c of crumb mixture for the topping (it previously asked for 1 1/2 c crumb mixture).***
Provided by the_cookie_lady
Categories Bar Cookie
Time 1h15m
Yield 64 bars, 64 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees farenheit. Grease a 10x 15-inch jelly-roll pan.
- In a large bowl, combine 2 c flour, brown sugar, cinnamon, nutmeg, cloves and salt. Use a pastry blender or 2 knives to cut in butter until mixture resembles coarse crumbs (or you can do this in a food processor using pulses).
- Stir in oats. Reserve 1 c mixture. Firmly press remainder over bottom of prepared pan. Bake 15 minutes. Cool 10 minutes before filling.
- In a medium bowl, stir together cranberry sauce, marmalade and vanilla. Sift remaining 1/3 c flour over cranberry mixture 1 tablespoon at a time, blending well after each addition. Spread evenly over baked and cooled crust. Add nuts to reserved oat mixture; sprinkle over top of cranberry filling.
- Bake about 30 minutes, or until lightly brown. Cool in pan on rack. Cut into 64 (about 1 1/2 x 2-inch) bars, cutting 8 strips both ways. Store in airtight container at room temperature for 1 week or freeze for longer storage.
Nutrition Facts : Calories 91.6, Fat 4.2, SaturatedFat 2, Cholesterol 7.6, Sodium 43.6, Carbohydrate 12.8, Fiber 0.6, Sugar 7.6, Protein 1.1
CHEWY CRANBERRY OATMEAL COOKIES
These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC...
Provided by P48422
Categories Drop Cookies
Time 31m
Yield 48 cookies
Number Of Ingredients 13
Steps:
- Oven to 350 degrees F.
- (if baking right away).
- Line sheet pans with parchment.
- Mix the dry ingredients together (not including sugars), then stir in the oats.
- Set aside.
- Beat the butter and both sugars together until light and fluffy.
- Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
- Add the flour mixture in two additions, beating each until well combined.
- Stir in the cranberries and pecans.
- At this point, you can either bake, or freeze.
- To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
- Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
- To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
- Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
- Let cool on the pan for 5 minutes, then transfer to a rack to cool.
Nutrition Facts : Calories 116.9, Fat 6.5, SaturatedFat 2.7, Cholesterol 17.9, Sodium 55.7, Carbohydrate 13.8, Fiber 1, Sugar 7.2, Protein 1.6
CRANBERRY-COCONUT CHEWS
The most delicious cookies I have ever tasted! The coconut and orange zest make this the perfect special holiday cookie! I saw this recipe in an advertisment for Challenge Butter and I wanted to try a new cookie for the holidays...out of about a dozen different types of cookies I bake each year, these were and are the BEST! And you don't have to make them very big, they make great bite size treats as well! *Recipe developed by Sunset Magazine Test Kitchens for Baking with Challenge Butter.www.sunsetmagazine.com
Provided by lauriestoner
Categories Drop Cookies
Time 37m
Yield 6 dozen cookies
Number Of Ingredients 10
Steps:
- In a large bowl, with a mixer on medium speed, beat 1½ cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg, until well blended.
- In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see notes). Mix in cranberries and coconut.
- Shape dough into 1-inch balls and place about 2 inches apart on buttered 12" x 15" baking sheets.
- Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
- NOTES: The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.
Nutrition Facts : Calories 1056.4, Fat 55.8, SaturatedFat 36.8, Cholesterol 157.3, Sodium 558.9, Carbohydrate 133, Fiber 4.1, Sugar 78.1, Protein 9.3
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