Cranberry White Chocolate Chip Oatmeal Cookies

I made these cookies for the Monday "Cookie Club" at work, and they were very well received. I minorly adapted Recipe #112683 on Recipezaar to make these bad boys...bad as in super good, I mean!

Cranberry White Chocolate Chip Oatmeal Cookies
Yield: 36 cookies

Ingredients:

3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup white whole wheat flour
1/2 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
3/4 cup dried cranberries
1 cup white chocolate chips

Preheat oven to 375*F. In a large bowl, combine sugar, brown sugar, and butter; mix well to cream together. Add in egg and vanilla extract and mix until combined. Add the cinnamon, baking soda, salt, and flour; mix well. Fold in the oatmeal, dried cranberries, and white chocolate chips. (Make sure all ingredients are uniformly distributed.)
Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375* for 10-12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack to cool completely.

Chocolate Crown Cake (Spelt)

This recipe is an adaptation of one that came with the Nordic Ware 6-cup bundt pan I purchased a while ago. I made it with white spelt flour, but you can make it with white whole wheat or all-purpose flour just as easily. I added a vanilla glaze to mine, but you can add a chocolate glaze or just leave it plain...I'm sure it would be fabulous any of those ways! With its marbling of chocolate and white cake, it's very pretty to display and looks much more complicated to make than it really is!

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Chocolate Crown Cake

Yield: about 8 servings

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Ingredients:

1 cup sugar

1/2 cup butter, softened

2 eggs

1 1/2 cups flour (spelt, white whole wheat, all-purpose)

1/2 cup milk

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1/4 cup chocolate syrup

1/4 tsp baking soda

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Directions:

Heat oven to 325*F. Grease and flour 6-cup Bundt pan (this is about half the size of a regular bundt pan). (I use "Pam with Flour"). In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add all remaining ingredients except chocolate syrup and baking soda; mix well. Spoon 1/4 of batter into a small bowl. Stir in chocolate syrup and baking soda; mix well. Pour chocolate batter into prepared pan. Spoon white batter over chocolate batter. Bake at 325* for 35-40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in the pan. Carefully remove from pan; cool completely on wire rack.

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Vanilla glaze--optional, of course

(makes 1/2 cup)

Combine 1 cup powdered sugar with 1/4 tsp vanilla in a smal bowl. Add 1-2 tbsp milk to achieve the consistency you desire. Drizzle over cooled cake.

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Multi-Grain Snickerdoodle Crisps

I adapted this recipe from the "Taste of Home Baking Book" recipe for snickerdoodles. These are on the crispy side (kind of like a gingersnap), but still have that amazing cinnamon sugar taste you expect from snickerdoodles.

Ingredients:
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar
1 egg
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup barley flour
1/2 cup white whole wheat flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1 tsp ground cinnamon

In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, and cream of tartar; gradually add to the creamed mixture. In a small bowl, combine the cinnamon and remaining sugar.

Shape dough into 1-inch balls; roll in the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake at 375* for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 2 1/2 dozen

Misc. Recent Baking Adventures

S'more Brownies and Spelt German Chocolate Cake