Tag Archives: cookies

Cranberry Cereal Crisps

Cranberry Cereal Crisps

If you didn’t OD on baking or eating sweets over the holidays, or you just like to keep your cookie jar full, here’s a great cookie recipe that can be made easily and is really tasty. And, it’s a good way to use up the last couple servings of crisp rice cereal (i.e. Rice Krispies) languishing in the bottom of the box.

The texture of these cookies is also really pleasing: melt-in-your-mouth tender, yet crisp – all at the same time!

This recipe makes a big batch (about 5 dozen), so to be fair to your waist, hips, thighs, and all those other body parts where excess weight tends to migrate, enjoy a few, then freeze the rest to eat over the next while!

Cranberry Cereal Crisps
(Makes about 60 cookies)

1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
1 cup (250 mL) brown sugar
1 egg
1 cup (250 mL) vegetable oil
1 tsp (5 mL) vanilla
3-1/2 cups (875 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) large flake oats
2 cups (500 mL) crisp rice cereal
1 cup (250 mL) dried cranberries (or chopped dried apricots)

Beat butter, sugars and egg on medium speed of electric mixer until light and creamy. Stir in oil and vanilla.

Stir together flour, baking soda and salt. Add to creamed mixture along with oats, mixing on low speed until well blended. Stir in cereal and cranberries or apricots.

Drop dough by heaping tablespoonfuls (about 20 mL), about 2 inches (5 cm) apart, onto an ungreased cookie sheet.

I like to use this handy cookie batter scoop. (It's the clear acrylic utensil with blue-bottomed scoop.) It allows you to easily measure out a specific quantity of batter.

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The Best Ever Chocolate Chip Cookies recipe from Harrowsmith magazine

The Best Ever Chocolate Chip Cookies from my neighbours Jim and Karen, and Harrowsmith magazine (Feb. '09 issue)

The Best Ever Chocolate Chip Cookies from Harrowsmith magazine (Feb. '09 issue)

Last week our neighbour Jim brought over some chocolate chip cookies his wife Karen had baked. She had tried a recipe from the current issue of Harrowsmith magazine.

These cookies are chock full of yummy ingredients including oats, nuts, coconut, and three kinds of chocolate (milk, semisweet and white).

As for the “best ever” moniker, the cookies were very good (a little chewy, which is how I like them) and every bite had great flavour. But I wouldn’t give them a “hands down, can’t be topped, to die for” rating.

That shouldn’t stop you from trying this recipe. The cookies are really good, especially if served warm with a glass of milk!

The Best Ever Chocolate Chip Cookies
(Makes 28 large cookies)

2 cups large-flake rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded sweetened coconut
1 cup butter, at room temperature
1 cup brown sugar, lightly packed
1/4 cup white sugar
2 tablespoons corn syrup
2 eggs
2 teaspoons vanilla extract
4 oz milk chocolate, grated (113 g)
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup chopped pecans, lightly tosated

Preheat oven to 350F (180C). Lightly oil two baking sheets, or line with baking parchment.

Place oats in the bowl of a food processor and whirl until very fine.

In a large bowl, combine oats, flour, baking powder, baking soda and salt. Stir in coconut. Set aside.

Using an electric mixer, beat butter until light and fluffy. Beat in brown sugar, white sugar and corn syrup until well mixed and fluffy. Add eggs, one at a time, then add vanilla. Using a wooden spoon, stir in flour mixture and grated chocolate. Add chocolate chips and pecans; stir until well combined.

Roll dough into 28 balls; place each on a baking sheet, then flatten to 1 inch thick, leaving lots of space between each cookie.

Bake until just golden brown around on the edges, 9 to 12 minutes. Remove from the oven and let cool on racks.

Recipe Source: Harrowsmith magazine, February 2009