WHITE CHOCOLATE MACADAMIA OATMEAL CRANBERRY COOKIES
These easy, wonderfully chewy oatmeal cranberry cookies are loaded with chunks of macadamia nuts, white chocolate chips and dried cranberries in an oatmeal batter good enough for breakfast too.
Provided by Heidi
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Melt the butter and allow to cool slightly. Cream the butter and sugars in the bowl of a stand mixer set to medium-high until creamy, light and fluffy, about 3 to 4 minutes.
- Add the eggs and egg yolk one at a time, mixing well in between additions.
- In a ramekin or small bowl dissolve the baking soda in the hot water and add to the creamed mix with the vanilla.
- Sift the flour and salt together. Add half of the flour mix to the batter and mix then add the other half and mix.
- Reduce the mixer speed to low and add the oats, white chocolate chips, macadamia nuts and cranberries and mix until just combined.
- For chunkier textured cookies, cover and refrigerate for 30 minutes up to 3 days.
- Preheat the oven to 375 degrees F if using unrefrigerated dough and 350 degrees F if using refrigerated.
- Line 2 baking sheets with parchment paper and use a cookie scoop to form balls and gently roll in the palms of your hand then place onto the cookie sheet about 2 inches apart from each other.
- Bake one sheet of cookies at a time for 10 minutes or until just golden. Remove from oven and let cool on the cookie sheet for 3-4 minutes then move to a wire cooling rack until completely cooled.
Nutrition Facts : Calories 291 kcal, Carbohydrate 35 g, Protein 3 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 201 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
OATMEAL CRANBERRY COOKIES
Steps:
- Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.
OATMEAL CRANBERRY COOKIES
Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
- Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
CRANBERRY OATMEAL COOKIES
Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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
MACADAMIA BUTTER/CRANBERRY COOKIES
I have adapted this recipe from one I found... everyone loves these, I hope you like them too. This cookie is awesome.
Provided by Vseward Chef-V
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- In food processor, process nuts and butter until smooth.
- In large bowl, combine macadamia nuts, butter and sugars.
- Beat in vanilla and egg.
- Combine dry ingredients. Stir into sugar mixture. Mix in cranberries. Chill 10 minutes.
- Roll dough into 1-inch balls. Dip into sugar and place on baking sheet covered with parchment paper.
- Press each cookie with a fork. Dip fork in water and press cookie again to form crisscross pattern. Bake at 375º for 10 minutes.
Nutrition Facts : Calories 92.7, Fat 3.6, SaturatedFat 0.8, Cholesterol 9, Sodium 59.3, Carbohydrate 14.4, Fiber 0.6, Sugar 8.9, Protein 1.2
WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS
A rich buttery, cookie that is sure to remind you of Cape Cod!
Provided by Debby Huckins
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 50m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
- Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
- Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
- Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!
Nutrition Facts : Calories 202 calories, Carbohydrate 25.7 g, Cholesterol 23.9 mg, Fat 10.2 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 131.2 mg, Sugar 12.5 g
MACADAMIA BUTTER COOKIES WITH DRIED CRANBERRIES
I just tried this recipe from Cooking Light. This is one of my favourite cookies, Yumm. The macadamia butter makes it really rich and delicious. I chilled the dough in the freezer for 10 minutes before baking
Provided by Morning Biscotti
Categories Dessert
Time 25m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Process nuts in a food processor until it forms a smooth buttery paste (2-3 minutes). Combine macadamia butter, granulated sugar, brown sugar, beat with a mixer at medium speed. Add vanilla and egg; beat well.
- Combine flour, baking soda, salt and nutmeg; stir with a whisk. Beat slowly at low speed until just combined (mixture will be very thick).
- Stir in cranberries.
- Chill dough for 10 minutes.
- Divide chilled dough into 30 equal portion, roll into a ball. Press each ball into sugar; place each ball, sugar side up, on baking sheet.
- Gently press each cookie with fork, forming a criss-cross pattern.
- Bake cookies for 9-12 minutes. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 77.8, Fat 2.5, SaturatedFat 0.4, Cholesterol 7, Sodium 44.5, Carbohydrate 13.4, Fiber 0.5, Sugar 8.8, Protein 1
MACADAMIA & CRANBERRY AMERICAN COOKIES
These freezable biscuits are completely irresistible and make a great gift for kids to give to teachers or grandparents
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 35m
Yield Makes 55
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Melt 170g of the chocolate, then allow to cool. Beat in the butter, eggs, sugars and vanilla, preferably with an electric hand whisk, until creamy. Stir in the flour, baking powder, cinnamon and cranberries with two-thirds of the remaining chocolate and macadamias, to make a stiff dough.
- Using a tablespoon measure or a small ice-cream scoop, drop small mounds onto a large baking dish, spacing them well apart, then poke in the reserved chocolate, nuts and berries. Bake in batches for 12 mins until pale golden, leave to harden for 1-2 mins, then cool on a wire rack.
- To freeze, open-freeze the raw cookie dough scoops on baking trays; when solid, pack them into a freezer container, interleaving the layers with baking parchment. Use within 3 months. Bake from frozen for 15-20 mins.
Nutrition Facts : Calories 149 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium
MACADAMIA BUTTER OATMEAL CRANBERRY COOKIES
Steps:
- 1 Preheat oven to 350. 2 In a mixing bowl, cream the shortening with the macadamia butter. Add the brown sugar, eggs, and vanilla; mix well. 3 Combine oats, flour, baking soda, cinnamon, and salt; add to the creamed mixture and mix well. 4 Mix the cranberries and cashew pieces into the batter. 5 Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 10-12 minutes or until done.
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- Beat the butter, granulated sugar and light brown sugar in the bowl of an electric mixer on medium speed until fluffy. Add the egg and vanilla and beat until combined.
- Add flour, oats, baking soda, cinnamon and salt and beat until just combined. Stir in the white chocolate chips, dried cranberries and chopped macadamia nuts. Refrigerate dough for 30 minutes.
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