Tag Archives: white chocolate chips

Jumbo Oatmeal Cranberry Chocolate Chip Cookies

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I start thinking about making recipes with cranberries as soon as the fall season comes around. Cranberries, whether they’re fresh or dried, are such a classic autumn and holiday ingredient. It just wouldn’t seem like Thanksgiving or Christmas without cranberries, would it? And because these cookies have dried cranberries, along with white and semi-sweet chocolate chips, they’re perfect for making this time of year when the days are chilly, evenings come earlier, and cookie baking and giving are in full swing.

These cookies are big, thick, and chewy–the kind of cookie you want to have when you’re sitting in a big, comfy chair with a mug of hot cocoa, wrapped in a warm blanket and maybe watching a favorite movie or reading a good book. Did I mention that these cookies also have oatmeal in them too? It always makes me feel a little better when a cookie has oatmeal in it–somehow, cookies with oatmeal just seem a little healthier, don’t they?

JUMBO OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES by NancyC

Makes about 18 cookies

  • 3/4 cup butter (1 1/2 sticks), softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dried cranberries
  • 2/3 cup semi-sweet chocolate chips
  • 2/3 cup white chocolate chips
  • parchment paper, for lining cookie sheets

Preheat oven to 350˚F. Line cookie sheets with parchment paper; set aside.

In large bowl, blend butter, brown sugar, and granulated sugar together until light and fluffy. Add eggs and vanilla and mix well; set aside.

In a medium-size bowl, combine oats, flour, baking soda, and salt. Add half of this flour mixture to the egg/butter/sugar mixture and mix well; then add in the rest of the flour mixture and mix all ingredients well.

Fold in the dried cranberries, semi-sweet chocolate chips, and white chocolate chips; stir until these are evenly distributed in batter.

Drop dough by 1/4 cupfuls, 2 inches apart, onto parchment-lined cookie sheets (if dough is too sticky to work with, refrigerate it for 5 to 10 minutes before putting on cookie sheets). You should be able to fit 6 cookies per sheet. Bake at 350˚F for 12 to 13 minutes, or until very lightly brown (do not overtake, or cookies will be dry). Cool on cookie sheets for 1 minute, then move to wire rack to cool completely.

Baking cookies is a great thing to do when it’s cold outside–it makes everything so cozy inside! Do you like making cranberry-flavored goodies this time of year too?

Linked to Fiesta Friday, Meal Plan Monday.

White Chocolate Candy Cane Shortbread

White Chocolate Candy Cane Shortbread @ NancyC

I always end up with quite a few candy canes during the holidays. This year I bought those mini-candy canes and still had a box of them left! Since I love shortbread, I thought it would be fun to try making some candy cane shortbread. The candy canes in the batter seem to make these bars a little more moist and chewy than your typical shortbread and they are very rich and buttery! Crushed candy canes are mixed into the batter and sprinkled on top. Also on top is a generous drizzle of melted snowy white chocolate. A very Christmasy cookie bar indeed!

WHITE CHOCOLATE CANDY CANE SHORTBREAD by NancyC

Makes a 9 x 13″ pan

  • 2 cups (4 sticks) butter, softened (you can use salted or unsalted butter)
  • 1 cup granulated sugar
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 1/2 teaspoons peppermint extract
  • 4 cups all-purpose unbleached flour
  • 3/4 cup crushed candy canes (measure after crushing them)

White Chocolate Drizzle and Candy Cane Topping

  • 1 cup white chocolate chips
  • 1/2 Tablespoon coconut oil
  • 1/3 cup crushed candy canes (measure after crushing them)

Preheat oven to 325˚F. Line a  9 x 13″ baking pan with parchment paper (let paper edges extend up sides of pan so you can lift out when the shortbread is done baking).

In large bowl, cream butter and sugar until light and fluffy. Blend in the salt and peppermint extract, then gradually add in the flour, one cup at a time (dough will be thick).

Mix in the crushed candy canes, incorporating evenly into the dough. Then press cookie dough evenly into your parchment-lined pan.

Bake 30 minutes or until edges are lightly browned. Cool completely in pan.

After bars have cooled, top with the White Chocolate Drizzle. To make drizzle, melt white chocolate chips and coconut oil by heating in microwave for 30 to 45 seconds. Stop and stir, then heat another 15 seconds, stir, and repeat if needed until chocolate is melted and mixture is smooth. Drizzle melted chocolate over the entire pan of shortbread–the ingredients make enough for you to do a heavy drizzle, but if you just want a light drizzle, you’ll have extra melted chocolate left over (you can dip some marshmallows or strawberries in it for a quick sweet treat!). Sprinkle crushed candy canes evenly over the shortbread and the white chocolate drizzle.

Let the white chocolate drizzle set, then lift the shortbread out of the pan with the parchment paper edges. Place on cutting board and cut into bars or squares.

White Chocolate Candy Cane Shortbread @ NancyC

These shortbread bars make a nice rich Christmasy snack or dessert. You can’t go wrong with candy canes at Christmas time! What kind of candy cane treats do you like to make?

Linked to Cookie Plan Monday,  Show and ShareWow Us Wednesdays, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wonderful Wednesday, Full Plate Thursday, Create It Thursday.

 

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Pumpkin Pie Magic Bars

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DessertMashUpsHave you ever heard of a “Dessert Mash-Up”? If you haven’t, it’s simply a yummy creation of two different desserts combined into one! It’s also the name of a new cookbook that has recipes like Blueberry Muffin Waffles, Pumpkin Cheesecake French Toast, Chocolate Cheesecake Sandwich Cookies, Snickers Cake Roll, Almond Joy Dip, and lots more. There’s also great color photos of the recipes that will make you want to start baking right away! Written by Dorothy Kern, author of the blog Crazy for Crust, the book has recipe sections for…

  • Breakfast
  • Candy
  • Cookies, Brownies, and Bars
  • Pie;
  • Cake and Cheesecake
  • Sweet Dips
  • Holiday Recipes.

There are so many yummy recipes I found in my review copy of Dessert Mash-Ups, it was hard to decide what to make! Since it’s autumn, I thought the Pumpkin Pie Magic Bars would be the perfect thing to try. I am a big fan of Magic Bars but never would have thought of adding a pumpkin pie flavor to them–what a great idea! The recipe in the book makes a 9 x 9″ pan of bars–I decided to double the recipe and make a 9 x 13″ pan instead. I had a feeling I would like these so much, I’d want a bigger batch! 🙂 The pumpkin flavor in these bars is pretty subtle–they have more of a gingery, caramel flavor combined with the creamy sweetness of the white chocolate chips in the middle. All-in-all, these are very rich and super yummy–just the thing for satisfying your autumn sweet tooth! 🙂

PUMPKIN PIE MAGIC BARS from Dessert Mash-Ups

Makes a 9 x 13″ pan (I doubled the original recipe; halve these amounts for a 9 x 9″ pan)

  • 48 to 50 gingersnap cookies
  • 4 Tablespoons granulated sugar
  • 10 Tablespoons (or 1 stick plus 2 Tablespoons) unsalted butter, melted
  • 2 cups (one 12-ounce package) white chocolate chips
  • 2 cups chopped pecans
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup toffee bits
  • 1/2 cup pumpkin puree
  • 1 cup fat-free sweetened condensed milk (or you can use a 14-ounce can, which is a little more than 1 cup)
  • 1 teaspoon pumpkin pie spice

Preheat oven to 350˚F. Spray a 9 x 13″ pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

Grind the gingersnaps to a fine crumb in a food processor; you should have about 3 cups of crumbs. Place cookie crumbs in a medium bowl and mix with the sugar and melted butter. Press into the prepared pan.

Sprinkle the white chocolate chips, pecans, coconut, and toffee bits over the top of the crust.

Whisk together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars. The mixture will just barely cover; use a spatula to carefully spread it to the edges.

Bake for 29 to 35 minutes, until the edges have started to brown. Cool completely before cutting. Store in an airtight container in the refrigerator for up to 4 days.

Tip: Different brands of sweetened condensed milk come in different thicknesses. If it’s too thick to be pourable, you can transfer it to a microwave-safe bowl and heat it on high for 10 to 20 seconds until it becomes a little thinner.

These bars are definitely a treat–the sweetened condensed milk and the toffee bits combine to make a yummy caramel-like topping that really tastes great with the gingery crust! I think I’m going to have to try more of these dessert mash-up ideas–have you made any yourself?

Linked to Inspire Me Monday at Create with Joy and Thursday Favorite Things at Katherine’s Corner.