Cranberry White Chocolate Baked Oatmeal Food

WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
• Add in egg and vanilla extract and mix until combined.
• Add the cinnamon, baking soda, salt and flour and mix well.
• Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
• Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
• Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

CRANBERRY-WHITE CHOCOLATE OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oats, brown sugar, and butter in a large bowl. Set 1/2 cup of the mixture aside. Press remaining mixture over the bottom of a 9x13-inch glass baking dish.
• Bake in the preheated oven until firm, about 10 minutes.
• Pour sweetened condensed milk over the crust. Sprinkle cranberries, walnuts, chocolate chips, and orange zest over the milk. Top with the reserved oat mixture; press down lightly.
• Continue baking until lightly browned, about 25 minutes. Cool completely before cutting into 12 bars.

CRANBERRY-WHITE CHOCOLATE BAKED OATMEAL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix oats, brown sugar, baking powder, cinnamon, and salt together in a large bowl.
• Whisk milk, butter, eggs, and vanilla extract together in a separate bowl. Combine with the oat mixture and stir in cranberries, pecans, and white chocolate chips.
• Bake in the preheated oven until set, 40 to 45 minutes.

ORANGE CRANBERRY WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars until fluffy.
• beat in eggs and vanilla.
• combine all dry ingredients in separate bowl.
• mix wet and dry ingredients.
• add in cranberries and chips.
• Scoop by 2 Tbsp scooper
• Bake 12 minutes.
• cool 5 minutes and then move to cooling rack.

OATMEAL CRANBERRY ALMOND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F
• Cream together white and brown sugar, margarine, vanilla and almond extracts.
• Beat in egg.
• Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
• Stir in dried cranberries, almonds and white chocolate chips.
• Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
• Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
• Remove to cooling rack.
• Freeze really well.

CRANBERRY WHITE CHOCOLATE OATMEAL BARS

Steps:

• Heat oven to 350 degrees.
• Beat together butter and sungars until creamy.
• Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon and salt; mix well.
• Stir in oats, crasins and white chips; mix well.
• Put into ungreased 9x13 metal pan.
• bake 30-35 minutes.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

WHITE CHOCOLATE CHIP COOKIE BARS WITH OATMEAL AND CRANBERRY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat butter, brown sugar, and white sugar together in a mixing bowl using an electric mixer until creamy. Add eggs and vanilla extract; continue mixing until well blended.
• Add flour, baking soda, cinnamon, and salt to sugar mixture; mix well. Stir in oats, cranberries, and white chocolate chips. Pour into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center of the bars comes out clean, 25 to 28 minutes.
• Remove baking pan from the oven and let stand for 30 minutes. Cut into bars.

CRANBERRY-CHOCOLATE OATMEAL BARS

Steps:

• In a large bowl, combine the first seven ingredients. Whisk the eggs, egg whites, sugar substitute, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in dried cranberries. , Spread into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 17-20 minutes or until set. Cool on a wire rack.

OATMEAL CRANBERRY WHITE CHOCOLATE COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, stir cookie mix, softened butter, water, egg and cinnamon with spoon until soft dough forms. Reserve 1/4 cup of the chopped white chocolate for topping. Stir remaining chopped white chocolate and the cranberries into dough. Spread dough in bottom of pan.
• Bake 25 to 29 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Cool completely on cooling rack, about 1 hour 30 minutes.
• In small microwavable bowl, microwave reserved 1/4 cup chopped white chocolate uncovered on Medium (50%) 30 seconds. Stir; continue to microwave in 15-second increments until white chocolate can be stirred smooth. Spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar.
• Refrigerate about 30 minutes or until melted white chocolate is set. For bars, cut into 4 rows by 4 rows. Store covered in airtight container.