Trisha Yearwood Oatmeal Cookie Food

POWER BALLS

Steps:

• In a food processor, pulse the oats, peanut butter, honey, chocolate chips, cranberries, sunflower seeds and flax seeds until fully combined. Cover and refrigerate for 30 minutes.
• Line a baking sheet with waxed paper. Form balls from the mixture (about 1 1/2 tablespoons each) and place them on the baking sheet. Refrigerate for 30 minutes before serving.

GLAZED LIMONCELLO COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Using an electric mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, vanilla and zest, and beat until combined. Add the flour to the mixture, a little at a time, until a soft dough forms.
• Divide the dough in half and, using your hands, shape it into 2 logs, each 2 inches in diameter. Wrap the logs in waxed paper and refrigerate until firm, about 30 minutes, or place in the freezer for 15 minutes. Cut the logs into 1/4-inch-thick slices and place them on the prepared baking sheets about 2 inches apart.
• Bake the cookies for 15 to 18 minutes, or until the edges are slightly browned. Remove from the oven and allow to cool on the baking sheets for 10 minutes.
• For the glaze: Meanwhile, in a small bowl, whisk together the confectioners' sugar, limoncello, lemon zest and lemon juice. Dip the top of each cookie into the glaze, and place the cookies on a cooling rack set over the baking sheets. Allow to set for about 15 minutes before serving. Store in an airtight container for up to 2 weeks.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F, positioning one of the oven racks in the middle of the oven.
• Using an electric mixer, beat together the butter, granulated sugar, brown sugar, egg and vanilla on medium speed until smooth. In a separate bowl, sift together the flour, baking soda and salt. Turn the electric mixer to low and slowly add the dry mixture to the wet mixture. Stir in the chocolate chips.
• With a 1-ounce ice cream scoop, drop the batter about 2 inches apart on ungreased cookie sheets. Bake until lightly browned, 8 to 10 minutes. Carefully remove the cookies to a wire rack to cool. Store in an airtight container.

VENITA'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 400 degrees F.
• With an electric mixer, cream the granulated sugar, brown sugar, butter and shortening until smooth. Add the vanilla and eggs, mixing well. In a blender or food processor, process the oats to a fine powder. Sift together the flour, baking powder, baking soda, salt and oatmeal and, with the mixer running, gradually add the dry mixture to the creamed mixture. Stir in the chocolate chips and chopped chocolate bar.
• Roll the dough into golf-size balls and place 2 inches apart on 2 ungreased cookie sheets. Bake for 8 to 10 minutes. With a spatula, loosen the baked cookies from the pan and allow them to cool on the cookie sheet. Serve warm.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

OATMEAL RAISIN COOKIES

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.