Martina McBride’s Triple Chocolate Cranberry Oatmeal Cookies [RECIPE]

January 29, 2015 by 2 Comments

Martina McBride's Triple Chocolate Cranberry Oatmeal Cookies

Martina McBride’s Triple Chocolate Oatmeal Cookies (Photo courtesy Jason Wallis)

As I’ve said before, I’m not a great baker. But every once in a while I get the urge to bake or make cookies with Ava. This is a holiday twist on the oatmeal cookie. Read more of this post

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Jumbo Oatmeal-Raisin Cookies

September 16, 2011 by 4 Comments

Jumbo Oatmeal-Raisin Cookies

Golden Raisins and sweetened coconut make these hand-sized oatmeal cookies extra chewy.

These yummy treats will turn nearly anyone into cookie monsters. When we served these at a gathering where several children were present who are known for being very picky eaters, they couldn’t get enough of our cookies. In fact, one of our favorite little 3-year-old friends grabbed a handful of them before leaving the party. We laughed as his eyes darted around the room to make sure no one noticed what he’d done before he escaped his “covert operation.” We know your guests will want to swipe some for themselves too, so be sure to make plenty to go around!

PREP: 20 minutes + 30 minutes chill time
BAKE: 20 minutes + 5 minutes cool time

INGREDIENTS

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups rolled oats
  • 2 cups golden raisins
  • 1 cup sweetened shredded coconut or 1 cup unsweetened coconut and 1/4 cup of confectioners’ sugar
  • 1 teaspoon cinnamon

DIRECTIONS

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium glass bowl, whisk together flour, baking soda, and salt; set aside.
  2. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, coconut and cinnamon; beat just until combined.
  3. Cover dough loosely with plastic wrap and chill in the refrigerator for 30 minutes.
  4. Drop level 1/4-cup measures of dough, 1 ½ inches apart, onto baking sheets.
  5. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

TIP: You can also freeze unbaked cookies and bake them later. Place unbaked cookies on baking sheets and freeze until firm, about 30 minutes. Transfer to resealable plastic bags (label and date); keep up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20 to 25 minutes.

YIELDS: 2 dozen

© 2011 Jadeworks Entertainment. All rights reserved.

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Breakfast Week: No-Bake Granola Bars

April 21, 2011 by Leave a comment

No-Bake Granola Bars

Our no-bake granola bars are great for breakfast on the go or as an after-school snack.

Sometimes, when we’re in the mood for cereal, we don’t have the time to eat it in the traditional manner. That’s when this super-quick recipe comes in handy. Not only does it satisfy cereal cravings with a blend of oatmeal and Rice Krispies®, but it is also hearty and the combination of peanuts and peanut butter delivers tons of protein to start the day off right. This recipe is so easy, it is perfect to prepare with the kiddies too!

PREP: 5 minutes + cooling time
COOK: 5 minutes

INGREDIENTS
  • 2 1/2 cups Rice Krispies® toasted rice cereal
  • 2 1/2 cups uncooked old-fashioned rolled oats
  • 1/2 cup peanuts
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup milk chocolate morsels
DIRECTIONS
  1. Combine first 3 ingredients in a large bowl; set aside.
  2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
  3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Stir in chocolate morsels. Lightly grease a 13- x 9-inch pan with non-stick cooking spray, then press mixture into it; cool in pan on a wire rack. Cut into bars.

YIELDS: 4 1/2 dozen

© 2011 Jadeworks Entertainment.

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