Oatmeal Cranberry White Chocolate Cookies

This spin off from Quaker is absolutely delicious! For an equally delicious and special treat, use dried cherries instead of cranberries.

1 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

2 eggs

1 1/2 tsp. vanilla

1-1/2 cups flour

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. salt

3 cups oats

1 cup white chocolate chips

1 cup sweetened dried cranberries

1. Heat oven to 350º.

2. In a large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Stir in flour, baking soda, cinnamon, nutmeg and salt. Add oats, chocolate and cranberries; stir well.

3. Drop dough by rounded tablespoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes or until light brown. Cool 1 minute on cookie sheet; remove to counter top to cool completely. Store tightly covered. Yield: about 4 dozen.

Hazelnut Espresso Shortbread

Also delicious without the espresso, and/or with mini chocolate chips added to the dough. Think of these in a pretty box or neatly wrapped in decorative cellophane for a delightful food gift, and not just for Christmas. =)


2 cups flour

1/3 cup packed light brown sugar

1/3 cup powdered sugar

1 tbsp. plus 1 tsp. instant coffee or espresso powder

1/2 tsp. salt

1 cup (2 sticks) chilled salted butter, cut into 1/2-inch pieces (allow to sit at room temperature for 15 minutes)

1 tsp. vanilla extract

1 cup hazelnuts, toasted and coarsely chopped

2 ounces semisweet chocolate, chopped

1. Preheat oven to 350º.

2. Blend flour, sugars, 1 tbsp. espresso powder and salt in food processor. Add butter, vanilla and 2/3 cup hazelnuts. Using pulse button, process until mixture resembles coarse meal. Transfer dough to lightly floured work surface. Knead just until dough comes together. Divide dough in half.

3. Press each half into 9-inch tart (or cake) pans that have been coated with nonstick cooking spray. Prick dough with fork several times. Bake until deep golden brown, 25 to 30 minutes. Transfer shortbread to rack; cool 5 minutes. Remove shortbread from pan by inverting shortbread onto plates slightly smaller than pan and re-inverting onto cutting board. Cut into 24 wedges; cool completely.

4. Mix 2 tbsp. hot water and remaining 1 tsp. espresso powder in small saucepan. Add chocolate. Stir over low heat until chocolate is smooth. Remove from heat. Drizzle melted chocolate over shortbread wedges; sprinkle with remaining hazelnuts. Let stand until chocolate sets. Store in airtight container. Freezes well. Yield: 2 dozen.

Ultimate Chocolate Chip Cookies

These have a little bit of everything in them making them one awesome cookie, slightly different than the average chocolate chip!

2-1/2 cups flour

1 cup uncooked oats

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup butter

1/3 cup peanut butter

3/4 cup packed brown sugar

3/4 cup granulated sugar

2 eggs

1-1/2 tsp. vanilla

3/4 cup semi sweet chocolate chips

3/4 cup white chocolate chips

1/2 cup finely chopped pecans

1. Heat oven to 350º. Lightly grease a cookie sheet.

2. In a small bowl, combine flour, oats, baking soda and salt; set aside.

3. In a large bowl, cream together butter and peanut butter. Beat in sugars until fluffy. Add eggs and vanilla, mixing well. Add flour mixture, chocolate chips and pecans and beat until well combined.

4. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake in 350º oven for 10 to 12 minutes or until lightly browned. Let cool on cookie sheet 1 minute before moving to wire rack to cool completely. Yield: 3-1/2 dozen.