Cookies are a must have during the holiday season. Every year, I find myself experimenting with new recipes, old recipes, and traditional recipes. True fact: I will never use white chocolate. Why? It’s not real chocolate and it tastes nothing like real chocolate in delicious cookies. Aside from that, find ingredients you love and test a way! This recipe, I did just that. I love a chewy oatmeal cookie. I also love chocolate and dried cranberries just scream, it’s the Holidays! Give this spicy recipe a try, and see for yourself.
Cranberry Oatmeal Chocolate Chip Cookies
Makes approximately 24-36
- 2 cups All purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- Pinch of cloves
- 1/2 cup White sugar
- 1 cup Brown sugar (lightly packed)
- 2 eggs
- 1 tsp Vanilla extract
- 1 1/2 sticks Unsalted butter (melted and slightly cooled)
- 1 cup Old fashioned Oatmeal
- 3/4 cup Semi-sweet chocolate chips
- 1/2 cup Dried cranberries
Line 2 baking sheet with parchment paper and preheat the oven to 350°. In a large mixing bowl, with the paddle attachment, add in the eggs, sugars, spices, and vanilla. Mix for about 1 minute on a medium low speed until everything is combined. Add in the melted butter, flour, and baking soda. Mix until a dough has formed. Finally, add in the oats, chocolate chips, and cranberries. Turn the mixer on low for about 30 seconds to combine the dough completely.
Next, with a teaspoon, scoop out the dough and lightly press into a ball shape. Please the dough on the baking sheet about an inch apart from the other cookies. Bake the cookies for 10-12 minutes. Remove the sheet from the oven and cool.
Yes, your home will smell of gingery spices. Enjoy these cookies with a glass of milk or a cup of coffee.
ATTENTION: Informational post, no pictures.
Since I have had several requests for tips and tricks when I am cooking/faking, I figured I’d better start brainstorming. First off, I’m sure these aren’t all of tips and tricks but these are the ones I use pretty frequently. Secondly, they all work! I will never share something that isn’t of use or won’t work when you try it but with that being said; follow the instructions. Many of mine will be up for debate until you try them for yourself. I’ve tried alternatives that I have come across through the internet and through others. If there is a tip you are questioning or one you don’t see on my list, feel free to ask me below in the comments. I’d be happy to test them or may have a direct answer for you!
- Hard boiled eggs– Completely cover in cold water. Add 3 tbsp white vinegar and cover. Bring them to a boil on the stove, lower to a simmer for 5 minutes. Turn the heat off and leave covered for another 5 minutes. Place the eggs in an ice bath for 5 more minutes. The skins should remove easily in the ice water and the yolk is perfectly cooked with no gray ring.
- Pasta water– Bring water to a roaring boil and place 1-2 tbsp salt in the water. Add the pasta and wait until the water is boiling again. Stir the pasta and turn the heat down at least half way. The water will continue to boil just not as frantic. Cover and with a low boil, the water does not boil over.
- Cutting onions-Refrigerate the onion a couple hours prior to cutting and place knife in the freezer 5 minutes before chopping. It may not stop you from completely tearing up but it will minimize the effects.
- Thickening soups, stews, etc.– Gravy: 2 tbsp corn starch and 1/3 cup of warm water. Mix until smooth and no lumps. Soups and stews: 2 tbsp flour and 1/3 cup warm water or milk. Mix until smooth and no lumps. Macaroni and cheese: always use flour to conduct the rue. Cornstarch does not act the same and you will have a much thinner consistency.
- Fresh herbs-chop small enough to fit in ice cube trays. Fill with olive oil or melted unsalted butter. Freeze and use in different recipes such as oven baked chicken or pot roast.
- Tomato based foods– for soup, sauce, or any tomato filled dish; store in plastic containers or zip lock bags. Steel or aluminum will break down after the acid in the tomato is on it for so long. Wooden bowls will begin to absorb the tomato and it makes it almost impossible to remove that tomato stain.
- Excess cookies or brownies– freeze in air tight containers or zip lock bags for up to six months. I freeze all of my Xmas cookies so I can enjoy them months later. (you’re welcome 😊)
- Cast iron pots and pans– never, ever, EVER put them in the dishwasher. Always wash by hand with warm soapy water and oil after every use. This will ensure that they remain a true cast iron with no rust. Put a couple drops of oil in the dried pan and rub the pan with a paper towel.
- Bacon– Yup! Let’s talk bacon! Bake it, don’t fry it! Why? More crispy, completely flat, little to no mess. Line a baking sheet with non stick foil. Preheat the oven to 375° and bake until crispy (about 20 minutes). You’ll never go back to pan frying ever again.
- Prepping fruits and veggies– Why? It makes for a quicker and smoother transition when cooking a meal. How? Chop, dice, peel, etc. to the same size. They cook evenly and look pretty when serves.
- Prevent fruit and veggies from turning brown– toss in 1 tsp or lemon/lime juice or vinegar. It won’t flavor anything but it will keep it from turning brown and looking old. Also, sanitize the same way. Add a cup of water with the lemon/lime juice or vinegar. Toss the veggies/fruit in and place on paper towels to air dry.
- Melons– how to tell if they’re ripe? Cantaloupe and watermelon should have a yellowish color on the skin. A watermelon will have no smell but a cantaloupe will have a sweeter smell to the skin. Pineapples will not be bright green. They will be starting to turn yellow and if you gently pull on a leave it should easily come loose.
- Buttermilk– if you can’t make it to the store, just combine 2 cups whole milk, 2-3 tbsp white vinegar, 1 tsp cooled melted butter. Stir it together and place in the refrigerator for 1 hour. It should thicken a bit.
- Sinking chocolate chips or berries– toss them in 1 tbsp of flour and add them to the recipe. They won’t sink to the bottom.
- Hot peppers– place the peppers in an ice bath for at least 15 minutes prior to cutting. This will help with watering eyes, or in my case, choking from the spicy fumes. Remove all the seeds since they contain additional heat. Wash your hands with antibacterial soap and lemon juice. Avoid contact with eyes for at least an hour.
- Small lemons and limes– place them in the microwave for 10 seconds and roll with your palm. This with allow you to get as much juice as possible from them.
- Garlic– if raw garlic is too strong, roast a couple cloves in the oven. Place the cloves in tin foil with a drizzle of olive oil and salt. Form a packet and bake it for 20 minutes and 350°. The garlic will be less intense, a little sweet, and just squeeze out of its skin.
- Restaurant style home fries– bake the potatoes for 25 minutes at 350°. Cut them into squares and fry. Season with seasoned salt and they will taste like diner style home fries. You can freeze them after they are cooked for a quick breakfast during the week or for additional filling for burritos.
I hope these tips, tricks, and ideas help you in the kitchen as they have myself. Please, leave me comments of you have questions abut any you see here or any for the future. As always, enjoy!
Not only is cooking food a passion of mine, but cookies are as well. They are atop all the rest of my food and desserts. The reason? They always, ALWAYS make you smile! It takes some people back to their youth, makes you think of a distant memory, and/or may create a new one. I have always believed, learning to cook and bake is mandatory because you eat to live. But, why not enjoy what you put in your body? For all those that may not agree with that, that is totally fine. It’s mine and I’m here to share this heart warming cookie recipe that is quick, easy, and so worth it!
Miranda’s Oatmeal Raisin Cookies
Make approximately 24
- 2 1/2 cups AP flour
- 1 1/2 cups Rolled Oats (Old fashion not instant)
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Ground cloves
- 1/2 tsp Ground nutmeg
- 1 1/2 tsp Vanilla extract
- 1 cup White sugar
- 1 cup Brown sugar
- Dash of Salt
- 3 Eggs (beaten)
- 2 sticks Soften unsalted butter
- 1 1/2 cups Raisins
** 1 hour prior to baking, take the vanilla, 3 eggs, and raisins and place them together in a bowl. Put in the refrigerator to keep cool. This infuses the raisins with amazing flavor and keeps the cookie moist**
Preheat the oven to 325° and line two baking sheets with parchment paper or a silicone liner. In a mixer, with the paddle attachment, add the butter and sugars. Mix until this has become creamy (about 1 min) Add uin the remaining ingredients except the oats. Mix to combine all the ingredients. Finally, add the oats and let the mixer run for about 15 seconds on low. If you do this step too quickly, the oats will become ground up.
Next, with a tablespoon, scoop up the dough and form into a lightly pressed ball. Place on the baking sheet. Make sure the dough balls aren’t too close together because these cookies will spread out. Bake for 10-12 minutes. Remove and cool. Enjoy with milk or a hot cup of coffee.