Granola And Dried Cranberry Chocolate Chip Cookies Food

CHOCOLATE CHIP CRANBERRY GRANOLA.

Steps:

• Preheat the oven to 250 degrees. Line a cookie sheet with parchment paper.
• In a large bowl, mix the gluten free oats, melted vegan buttery spread, maple syrup, and vanilla extract.
• Sprinkle the gluten free flour blend and salt over the oat mixture, and stir to combine.
• Spread on the cookie sheet and bake at 250 degrees for 45-50 minutes, stirring every 15 minutes.
• Let cool on cookie sheet, then add the cranberries and chocolate chips. Store in an airtight container. Stays fresh for one week (possibly longer, but ours is always gone after a week).
• If you'd like to give this granola as a gift, package it in a cute Mason jar - it will stay fresh and look nice, too!

GRANOLA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs 1 at a time, scraping the bowl after each.
• Mix together the flour, salt and baking soda in a medium bowl. Add it to the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats, Granola, apricots and chocolate chips until just combined.
• Use your preferred-size cookie scoop (or a regular spoon) to drop portions of dough onto lightly greased baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
• Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving.
• Preheat the oven to 325 degrees F.
• In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
• In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
• Toss together the toasted oats, pecans, sunflower seeds and almonds in a large bowl. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Thoroughly grease a baking sheet or line it with greased foil. Spread the mixture onto the baking sheet and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

RICE AND QUINOA CHOCOLATE PEANUT BUTTER GRANOLA BARS

Steps:

• These easy, energizing Rice and Quinoa Chocolate Peanut Butter Granola Bars might just give you the boost of energy you need to make that deadline. Make a batch on Sunday and enjoy a week's worth of delicious snacks. Step 1
• Preheat oven to 300°F. Prepare rice and quinoa according to package directions. Set aside. Step 2
• Coat an 8×8-inch square pan with nonstick cooking spray. Step 3
• Purée the dates with 1/4 cup of the oats in a food processor until they form a paste or come together in a ball. Step 4
• Mix the remaining oats and the oat/date paste together in a medium bowl. Stir in the almonds and rice and quinoa. Step 5
• Heat the honey and peanut butter in a small saucepan over low heat until well-blended and hot. Carefully pour into the bowl with the date mixture, stirring well to combine. Step 6
• Place the mixture into the prepared pan and press down until very firmly packed and flattened. Step 7
• Bake for 10-12 minutes, or until set. Step 8
• Meanwhile, combine chocolate chips and olive oil in a microwave-safe bowl and heat on HIGH in 15 second increments, stirring each time, until chocolate is melted. Step 9
• Remove pan from oven and transfer to a cooling rack. Allow to cool. Using a fork, drizzle chocolate over cooled bars. Cut into 12 bars and enjoy. Recipe Tips If your dates are dry, soak them in warm water for a few minutes and drain before puréeing. Feel free to substitute other nuts for almonds, or use a combination of nuts in these delicious bars.

CRANBERRY GRANOLA COOKIES

Steps:

• 1. Heat oven to 350 degrees.
• 2. In a large bowl beat butter and sugars on medium spead of electric mixer until creamy. Slowly incorporate the oil.
• 3. Add eggs, beat well
• 4. Combine flour, baking soda, cinnamon and salt in a bowl; mix well. Gradually add to the sugar, shortening and egg mix. Mix well.
• 5. Add oatmeal, granola and dried cranberries; mix well.
• 6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets
• 7. bake 10-12 minutes or until a light golder brown. Cool 1-2 minutes on cookie sheet and then remove them to paper towels.

GRAIN FREE GRANOLA WITH CRANBERRIES

Steps:

• Preheat the oven to 250 degrees F.
• Combine the coconut, nuts and seeds in a mixing bowl, set aside.
• Heat a large skillet to medium low heat, melt the butter and add the sweetener to the skillet, stirring regularly. Stir the mixture for 6-7 minutes until the sweetener completely dissolves and it begins to thicken. Be careful not to overheat the mixture.
• Remove from heat and stir in the vanilla and cinnamon.Pour the mixture over the granola and stir until it is completely coated.
• Spread out onto a silicone lined baking sheet and roast at 250 degrees F for 15 minutes, then turn and bake another 10-15 minutes more, until the coconut flakes are toasted.
• When the granola has cooled completely mix in the chocolate chips and dried cranberries.

CRANBERRY CHOCOLATE CHIP BLONDIES

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
• Add the flour and stir until just combined, don't overmix.
• Stir in the cranberries and chocolate chips.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 24 to 26 minutes, or until done (I baked 24 minutes because I prefer very soft blondies). A toothpick inserted in the center should come out clean (as long as you're not hitting chocolate), or with a few moist crumbs, but no batter.
• Allow blondies to cool in pan for at least 1 hour before slicing and serving.

WHITE CHOCOLATE CRANBERRY GRANOLA COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Beat together the butter, white sugar, and brown sugar until smooth. Beat in the egg and stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, cream of tartar, Quaker® Simply Granola Oats, Honey & Almonds, chocolate chips, and pecans. Drop by large spoonfuls onto cookie sheets.
• Bake for about 10 minutes in the preheated oven, or until the edges of the cookies are slightly browned.

CRANBERRY ORANGE GRANOLA BARS

Steps:

• Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
• In a medium skillet over medium heat, toast the pecans and pepitas, stirring often, until they are fragrant and the pepitas are starting to make little popping noises, about 5 minutes. Transfer the toasted pecans and pepitas to a food processor. Add the cranberries and then run the machine for about 10 seconds, until the nuts and cranberries are all broken up. (If you skip the food processor step, your bars will be more difficult to slice through and more likely to crumble at the edges.)
• In a mixing bowl, combine the contents of the food processor with the oats, orange zest, cinnamon and salt. Whisk to combine.
• In a smaller mixing bowl, whisk together the almond butter, honey and vanilla extract until well blended.
• Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that's a sign that you need to add some more oats-sprinkle in more oats until you can't incorporate any more.
• Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass), covered in a small piece of parchment paper, to pack the mixture down as firmly and evenly as possible.
• Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren't sticky.) When you're ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 1" strips, then slice them in half through the middle.
• For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor.

CRANBERRY ALMOND CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350F.
• Line a baking sheet with parchment paper and evenly spread the rolled oats and sliced almonds across the sheet. Bake in the oven for 12 minutes to toast the oats and almonds. Remove from the oven and cool to room temperature.
• Melt the butter in a saucepan over medium heat. Stir in the brown sugar and corn syrup until the brown sugar is dissolved. Bring to a light boil and lower heat to a simmer. Let the mixture simmer for about 3 minutes. Remove from the heat and stir in the vanilla.
• Dump the toasted oats and almonds in a large bowl. Stir in the butter and brown sugar until the oats are evenly coated. Let cool slightly, for a couple minutes. Gently stir in the dried cranberries and chocolate chips until well mixed.
• Line a 13x9 pan with parchment paper. Evenly spread the oat mixture across the bottom of the pan. Use another sheet of parchment paper to press the oat mixture down.
• Place in the fridge for 90 minutes.
• Remove from the fridge and cut into bars.

HEALTHY GRANOLA COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
• In a large bowl, combine oats, almond flour, coconut flakes, almonds, dried cranberries, mini chocolate chips, salt, and cinnamon.
• In a small bowl, mash the bananas and stir in the extra virgin olive oil. Add banana mixture to the oat mixture and stir to thoroughly combine.
• Use a large cookie scoop (about 2 tablespoons each) and portion batter into about 16 cookies. Use a medium cookie scoop (about 1 tablespoon each) to make 32 cookies.
• Use wet hands form the dough into a cookie shape. Place about 2 inches apart on the baking sheet.
• Bake for 20 - 25 minutes until set and golden brown on the bottom.
• Remove the pan from the oven. Place cookies on a cooling rack and completely cool.
• Package individually in snack size resealable baggies or clear cellophane treat bags.
• The cookies will stay fresh up to 3 days at room temperature or can be frozen for up to 3 months.

EASY NO BAKE WHITE CHOCOLATE CRANBERRY GRANOLA BARS

Steps:

• Line a 9×13" pan (or a 9×9" pan if you want them thicker than what is shown) with tin foil and give a light coat of non-stick spray. Set aside.
• In a large bowl, combine peanut butter, honey and ¼ cup white chocolate. Heat in the microwave at 20-30 seconds increments, stirring each time, until white chocolate is melted. Stir until completely combined.
• Add oats and ¾ cup dried cranberries and stir until combined. Spread into your prepared pans using wet hands (wetting your hands will make this so much easier! If the granola bars start to stick, just run your hands under the tap again). Press down firmly (this will keep them from falling apart!).
• Melt ½ cup white chocolate with 1 tbsp butter and 1 tbsp milk in the microwave in 15-20 second increments, stirring each time, until melted. Pour into a plastic sandwich bag, snip the end and drizzle over granola bars. Sprinkle with remaining cranberries.
• Chill for 1-2 hours or until cooled and set (you just need to make sure that the chocolate has set and the peanut butter and honey mixture has cooled so that they hold together). Cut into bars.

ALMOND CRANBERRY GRANOLA BARS

Steps:

• Preheat oven to 325 F.
• In a medium saucepan, combine maple syrup, butter, peanut butter, brown sugar, vanilla, and salt. Heat over medium-low heat until butter melts and sugar dissolves, stirring until smooth.
• In a medium mixing bowl, combine oats and almonds. Pour the warm liquid mixture over the oats and stir to combine. Let the mixture cool to room temperature, about 10 minutes. This will prevent the chocolate from melting when mixed. If you do not have patience to let the mixture cool, you can add it but be mindful that the chocolate chips will melt into the mixture (still tasting delicious!)
• Fold in cranberries and chocolate chips.
• Transfer the mixture to a parchment-lined 9-inch square casserole dish or baking pan. Firmly press the mixture into the pan using a spatula or the back of a glass. You want to make sure that it is packed very tightly.
• Bake for 20-25 minutes (or add more time for crunchier granola bars).
• Cool completely in the refrigerator for at least 2 hours. Then, cut into bars and serve.

SOFT AND CHEWY CRANBERRY WHITE CHOCOLATE CHIP COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
• Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
• Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little 'grainy' and almost as if it's separated, this is okay.
• Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and add the cranberries, white chocolate chips, and beat on low speed until just combined, about 30 seconds.
• Using a 2-tablespoon cookie scoop or your hands, form approximately 17 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Tip - Strategically place a few cranberries and white chocolate chips on top of each mound of dough by taking cranberries and chips from the underside and adding them on top.
• After chilling, flatten each mound about half the original height.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
• Bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don't overbake. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350. Line two baking trays with silpats or parchment paper.
• In a large bowl, combine the dry ingredients (oats through salt) and mix well. Stir in the chocolate chips and dried cranberries and mix again.
• In a separate bowl, combine the wet ingredients (applesauce through vanilla extract) and mix well.
• Stir the wet ingredients into the dry ingredients and stir to combine. Be careful not to overmix.
• Drop large spoonfuls of the cookie dough onto the prepared baking trays.
• Bake at 350 for 12-15 minutes, until golden brown. Let cool for a couple of minutes, then transfer to a wire rack to cool completely. (Or just carefully lift the silpat or parchment paper off the baking tray and let them cool on that on your counter.) Store in an airtight container for up to a week.

SOFT AND CHEWY WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix the butter, brown sugar, and granulated sugar together for 1-2 minutes or until well combined. Mix in the eggs one at a time, then mix in the vanilla extract.
• Slowly add in the dry ingredients and continue mixing until just combined, making sure to scrape down the sides of the bowl as needed. Then mix in the white chocolate chips and dried cranberries until thoroughly combined.
• Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
• Once the dough is almost chilled, preheat the oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
• Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
• Bake in separate batches at 350°F (180°C) for 10-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.

WHITE CHOCOLATE CRANBERRY GRANOLA BARS

Steps:

• In a large bowl, combine the first seven ingredients. Combine the flour, baking soda, cinnamon and allspice; stir into sugar mixture. Stir in the oats, cereal, chips, cranberries and walnuts., Press into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.

CRANBERRY CHIA CHOCOLATE CHIP GRANOLA BAR (NO BAKE)

Steps:

• In a medium saucepan over medium heat, stir the almond butter, coconut oil and maple syrup together. Bring to a boil; remove from heat.
• Stir in the oats,Ocean Spray® Craisins® Dried Cranberries and chia seeds. Fold in the mini chocolate chips.
• Line an 8X8-inch baking dish with parchment paper. Pour the mixture into the dish and spread evenly, pressing down firmly with a rubber spatula or your fingers to ensure the bars are compact.
• If doing the chocolate drizzle: place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high for 20-30 seconds. Stir well to combine, then drizzle on top of the bars.
• Cover with plastic wrap and place in the fridge for at 1-2 hours.
• When the bars are set, remove from the fridge and cut into 10 bars. Enjoy!
• To store, keep covered or in a sealed container in the fridge for up to 7 days.

CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F.
• Combine butter, brown sugar, sugar, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in cranberries and chocolate chips.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown.

CRANBERRY GRANOLA COOKIES

Steps:

• 1. Combine the first 5 ingredients (unsweetened applesauce thru vegetable oil) and set aside.
• 2. In a separate bowl, combine the remaining ingredients except the cranberries.
• 3. Add the applesauce mixture to the granola mixture until combined. Then stir in the cranberries.
• 4. Drop cookies onto a baking sheet with a tablespoon.
• 5. Bake at 375° F for 6-8 minutes or slightly firm and lightly browned around the edges. Let cookies cool on the baking sheet for a couple minutes for easier removal. Remove and cool completely. Then enjoy!
• 6. Store cooled cookies in a sealed container in the refrigerator.

CRANBERRY COCONUT GRANOLA BARS

Steps:

• Pre-heat oven to 350°F.
• Toast your oats and coconut: spread oats and coconut flakes on a large rimmed baking sheet. Bake until just golden brown, about 10 minutes. Let cool slightly.
• Line a 9-inch loaf pan with parchment paper.
• In a large bowl, stir together cooled toasted oats and coconut, cereal, cranberries, and 1 Tablespoon of chocolate chips.
• In a mini food processor or blender, pulse together banana, sunflower butter, maple syrup, vanilla and salt until evenly blended. If you don't have a food processor/blender you can do this in a bowl, just be sure to really combine the mixture.
• Stir wet ingredients into the bowl with the oat/coconut until combined.
• Spread mixture on the prepared loaf pan with parchment. Press the mixture lightly with your hands or a rubber spatula to flatten, then sprinkle the remaining chocolate chips over top. Again, use your hands or the spatula to press the chips into place and compact the mixture into the pan as much as possible.
• Bake at for 12-15 minutes or until bars are golden brown. Cut into 5-6 bars before they have a chance to really harden up, then let the bars cool completely before transferring to an airtight container for storage.

CRANBERRY CHOCOLATE CHIP COOKIES

Steps:

• Cream together first 5 ingredients.
• Slowly add remaining ingredients and mix to combine.
• Drop by rounded Tablespoons onto cookie sheet.
• Bake at 350 degrees for 8-10 minutes or until golden brown. Cool on wire rack for a few minutes.

OATMEAL CRANBERRY WHITE CHOCOLATE CHIP COOKIES (AKA GRANOLA BAR COOKIES)

Steps:

• Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, rolled oats, baking soda, baking powder, salt, cinnamon and nutmeg, set aside.
• In the bowl of an electric mixer, whip together butter, granulated sugar and brown sugar until light and fluffy about 3-4 minutes. Stir in eggs one at a time and vanilla.
• Slowly add in flour mixture and mix until incorporated. Add in dried cranberries, white chocolate chips and optional nuts. Roll cookie dough into balls, about 2 Tbsp per ball, and drop onto buttered cookie sheets.
• Bake 9 - 10 minutes until lightly golden. Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store cookies in an airtight container.