Spicy Chocolate Snickerdoodles

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month was Lisa's blog Sweet as Sugar Cookies.  As her blog title would suggest, Lisa is "all about the sweets" so there are plenty of yummy looking sweets to choose from.  There are, of course, lots of cookies and an entire list of recipes just for chocolate chip cookies.

I figured it was only right that I make some kind of cookies from Lisa's blog, and when I saw these Mexican Chocolate Snickerdoodles I knew they were the ones. I've always loved Snickerdoodles - though I haven't made them in ages - and the addition of chocolate with a kick of cayenne made them sound absolutely irresistible.

I did think about making these Strawberry Lemonade Muffins, but then I went right back to the cookies. I'll definitely be trying those muffins sometime, though!

These cookies bake up slightly crunchy on the outside, soft and cake-like on the inside.  I especially love that little bite from the cayenne, especially in the cinnamon sugar mix on the outside.  So good!  My husband doesn't like a lot of spice in his food, but even he enjoyed them, so they're not super-spicy - just have that little kick to make them fun.

Spicy Chocolate Snickerdoodles
adapted from Sweet as Sugar Cookies

Ingredients:

• 1/2 c. butter, softened
• 1/2 c. granulated sugar
• 3/4 c. brown sugar, packed
• 2 eggs
• 2 tsp. vanilla
• 2 c. unbleached flour
• 1/2 c. unsweetened cocoa powder
• 1/2 tsp. cream of tartar
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper

For rolling:

• 1/4 c. sugar
• 2 tsp. cinnamon
• pinch of cayenne pepper 

Directions:

1.  Cream butter and sugars together.  Add eggs and vanilla; mix well.
2. Combine flour, cocoa, cream of tartar, baking soda, salt and cayenne.  Mix in and stir until well combined.  Chill dough for about an hour.
3. Roll dough into 1" balls and roll in cinnamon/sugar mixture.  Place on ungreased cookie sheet and bake 10-12 minutes at 350°, until cracked on top.  Cool 2-3 minutes on cookie sheet before removing to wire rack to cool.

Makes about 4 dozen

An InLinkz Link-up

White Chocolate Chip Cranberry Oatmeal Cookies

I found this recipe on Pinterest a while back and finally got the chance to make them today.  They are as good as I thought they'd be.  I especially love the tartness of the cranberries against the sweetness of the rest of the cookies.

White Chocolate Chip Cranberry Oatmeal Cookies
adapted from two twenty one

Ingredients:

• 1/2 cup butter, softened
• 1/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 egg
• 1/2 tsp. vanilla
• 1 cup unbleached flour
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1-1/2 cups quick oats
• 3/4 cups dried cranberries
• 1-1/4 cups white chocolate chips
• 1/2 cup coconut
• 1/4 cup pecans, chopped

Directions:

1. Preheat oven to 350°
2. In mixing bowl, cream butter with sugars; mix in egg and vanilla.
3. Mix flour, baking soda, cinnamon and salt together and stir in.
4. Fold in oats, cranberries, white chocolate chips, coconut, and pecans.
5. Roll into 1" balls and place on cookie sheet.  Flatten slightly with the bottom of a glass or measuring cup dipped in sugar.
6. Bake 12-14 minutes or until cookies are set and starting to brown.  Cool on a wire rack.

I mixed these up by hand, but the original recipe called for using an electric mixer. Either way works.  Just be sure your butter is really soft if you're mixing by hand.  When it's time to add the cranberries and white chocolate chips, etc., you'll want to mix those in by hand.

I added the coconut and pecans to the recipe, because they just sounded good with all the other ingredients.  I also flattened the cookies slightly before baking them because I just rolled the first pan I baked, and they didn't really spread out.  Even flattened, they don't spread out much, but that's OK - they're good!  I'll definitely make these again.

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Coconut Macaroons

I had some egg whites in the fridge - leftover from my Secret Recipe Club recipe, which you will get to see on July 7, so be sure to come back for that - so I went looking for a recipe to use the egg whites.  I had a recipe saved from a while back, but I decided to try something else, even though I haven't tried that one yet.  It looks really good, so I am going to have to try it next time.

These just sounded interesting.   Once again, I am making cookies with cereal.  These also called for cornflakes, and I still don't have any, so I used a combination of Wheaties and Honey Bunches of Oats.

Coconut Macaroons
from allrecipes.com

Ingredients:

• 3 egg whites
• 1-1/2 cups sugar
• 1-1/2 cups flaked coconut
• 3 cups cereal, crushed (I used 2 cups Wheaties and 1 cup Honey Bunches of Oats)

Directions:

1. Grease cookie sheets (or use silicon baking mat).  Preheat the oven to 350° F
2. In a large glass or metal bowl, whip egg whites until stiff peaks form. Stir in sugar. Fold in coconut and crushed cereal. Drop by teaspoonfuls onto prepared cookie sheets.
3. Bake for 18-20 minutes in preheated oven, or until golden.  Remove from oven and let sit for a few minutes before moving from cookie sheets to cooling racks.

Makes about 3 dozen

These turned out really good.  They're kind of gooey in the middle with a nice crunch from the cereal.  The only thing I want to change next time is to cut down the sugar.  I should have read the reviews before making these, instead of after, because several people mentioned cutting the sugar down. 

A couple of the reviewers also mentioned that these weren't really like macaroons, which I don't really know because I've never made them before, or even had any as far as I can remember.  All I know is that these are really yummy, and it's hard to stop eating them!

Tip: Measure cereal into mixing bowl and use a plastic cup to crush it.

No Bake Cereal Cookies

I got this recipe from a family friend years ago, and I had almost forgotten about it.  So, when I found it again this week, I just had to make some.  They're a sweet and gooey treat and perfect for when you don't want to heat up your kitchen by turning on the oven.

The original recipe uses corn flakes, but I didn't have any so I decided to use Honey Bunches of Oats w/ Almonds.  I think they turned out great!  These would probably be good with any kind of flake or mixed cereal that you like.

 

No Bake Cereal Cookies

Ingredients:

• 3/4 cup sugar
• 3/4 cup corn syrup
• 3/4 cup peanut butter
• 1 t. vanilla
• 3 cups cereal (Honey Bunches of Oats or corn flakes)
• 1 cup old fashioned oats

Directions:

1. Measure cereal and oats into large bowl.
2. Combine sugar, corn syrup and peanut butter in saucepan.  Bring to a boil and boil for 1 minute.
3. Remove from heat and stir in vanilla.
4. Pour syrup over the corn flakes and oatmeal; Stir to combine.
5. Drop by spoon onto greased cookie sheets (or silicon mat) to cool. Do not use waxed paper. The cookies will stick. 

Makes about 2 dozen

Of course, on a hot day you will be tempted to store these in the refrigerator.  That's fine, but you will want to bring them to room temperature before attempting to eat them.  They will be a bit hard!  Trust me, they're better when they're all ooey gooey and chewy.

Enjoy!

Snickerdoodle Bars

I love Snickerdoodles.  I don't make them very often, but I love them, so when I found this recipe for Snickerdoodle Bars, I knew I had to make them.  And since I needed something to take for a potluck, it was the perfect time to try them.

Snickerdoodle Bars
slightly adapted from The Recipe Critic

Ingredients:

• 3/4 cup butter, softened
• 1 cup sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 1 tsp vanilla
• 2-1/3 cups flour
• 1-1/4 tsp baking powder
• 1/2 tsp salt

Cinnamon Filling:

• 1 T sugar
• 1 tsp cinnamon

Glaze:

• 1 cup powdered sugar
• 1 to 2 Tbsp milk
• 1/4 tsp vanilla

Directions:

1. Spray or grease bottom only of a 9x13 pan with cooking spray. 
2. In large bowl, beat butter on high until creamy. Beat in sugars. Gradually beat eggs and vanilla into sugar mixture until combined.
3. Combine flour, baking powder, and salt. On low speed, beat in dry ingredients until combined.
4. Heat the oven to 350°. 
5. Spoon half of the batter into pan and spread evenly. Sprinkle the cinnamon filling mixture on top, and drop the rest of the batter by teaspoons on top of the cinnamon filling mixture. 
6. Bake 20-25 minutes, until golden brown or until toothpick inserted comes clean. 
7. Let cool for an hour and then drizzle the glaze over the bars.

OK, the recipe means use an electric mixer, and I'll probably do that next time.  This time I wasn't paying attention - and my husband was on the phone - so I ended up just mixing the batter up with a wooden spoon.  It turned out fine, but I'll probably try the mixer next time just to see if it makes a difference.  If nothing else, it will save my arm!  The only other thing I changed is that I cut the sugar down just a bit, using 1 cup granulated instead of 1-1/4 cups.  Yes, I know, cookies or bars are supposed to be sweet, but they don't always have to be so sweet.

Anyway, the batter is quite thick, so it takes a bit to spread it in the bottom of the pan and to drop it over the cinnamon filling - but it's worth it!  (and maybe using a mixer will whip it up better and make it easier to spread?  maybe)  These are so yummy.  You get the sweet cookie and cinnamon goodness of Snickerdoodles in a soft bar.  The cinnamon sugar is just in the middle instead of on the outside, and the glaze adds just a little something extra.

I took these to share today, and I think they were a hit.  I did manage to bring a couple home, but they didn't last long.  Guess I'll have to make some more.  Soon.

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Coconut Lemon Bars

When I was posting that last recipe for Cranberry Coconut Pecan Bars, I was planning to link to this recipe.  That's when I realized that I never posted it here.  I have it on my old recipe site, but since I never use that one anymore, I really need to get all the recipes copied over here.  I thought I had, but I guess I got distracted by new recipes before I brought all my old favorites over.

Anyway, these Coconut Lemon Bars are some of my favorites.  I'm going to have to make them again soon, because I don't have any pictures, but trust me - they're good.

Coconut Lemon Bars

Ingredients:
Crust:

• 2 cups flour
• 1/2 cup butter, melted
• 1/4cup brown sugar

Filling:

• 3 eggs, well beaten
• 2 cups brown sugar
• 1/2 tsp. salt
• 1 cup shredded coconut
• 1/2 cup walnuts, chopped
• 2 T. lemon juice
• 1 tsp. grated lemon rind

Directions:

1. Mix flour, butter, and 1/4 cup brown sugar together and press firmly into a greased 13 x 9 inch pan.
2. Bake 10 minutes @ 350°.
3. Mix the eggs, 2 cups brown sugar, and salt thoroughly, then stir in the coconut, walnuts, lemon juice, and lemon rind.
4. Spread evenly over partially cooked bottom layer.
5. Bake about 25 minutes until lightly browned.

Cut bars when cool - Makes 24

  Looking at the recipe card, I see that the original recipe called for raisins - 1/2 cup raisins stirred in with the coconut, walnuts and lemon juice.  My mom never used the raisins, so I've never used the raisins.  That, and nobody here seems to like raisins except me.  But now I'm thinking maybe raisins next time...  Probably I will split this into two separate pans and put raisins in one of them, just to see how it turns out.

Related articles

• Cranberry Coconut Pecan Bars

Cranberry Coconut Pecan Bars

The Food section of our newspaper recently held a Holiday Cookie Contest and published the winning recipes along with several runners-up.  There are some really good looking cookies here, but the ones that caught my eye were these Cranberry Coconut Pecan Bars. (can you guess why? yep, it's the cranberries!)

I just had to make these today.  My whole kitchen smelled amazing, and then I was required to taste them, right?  So good!  The perfect combination of crunchy and chewy, sweet and tart - I'm in love!

I pretty much followed the recipe, only cutting down the sugar just a bit, but there are a couple other changes I will make next time (there will be a next time!) and those changes are reflected here.

Cranberry Coconut Pecan Bars

Ingredients:

Crust:

• 1-1/4 cups flour (part whole wheat)
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, melted
• 1/2 cup finely chopped pecans
• 1/4 cup finely chopped dried cranberries

Filling:

• 2 lightly beaten eggs
• 1 cup granulated sugar
• 2 tablespoons cranberry juice (or orange juice)
• 1 teaspoon grated orange peel
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped pecans
• 1 cup chopped dried cranberries
• 1/2 cup sweetened shredded coconut

Glaze

• ½ cup powdered sugar
• 1 tablespoon cranberry juice (or orange juice)

Directions:

1. Preheat oven to 350°.
2. Prepare crust by stirring together flour, sugar and salt in medium bowl. Mix in melted butter and then stir in pecans and cranberries. Press mixture onto bottom of ungreased 13-by-9-inch pan. . Bake in preheated oven 10 to 15 minutes or until light brown around the edges. Leave oven on.
3. While crust bakes, in bowl, beat together eggs, granulated sugar, 2 tablespoons cranberry juice, the orange peel and vanilla. Stir in pecans, cranberries and coconut. Pour over hot crust and spread evenly.
4. Return to oven and bake 25 to 30 minutes more. Remove to a wire rack and let cool slightly (about 10 to 15 minutes) in pan. Cut into bars while warm.
5. While bars cool, mix together powered sugar and 1 tablespoon cranberry juice. Add more sugar and juice as needed to achieve drizzling consistency. Drizzle over cut bars.

Makes 24  

The original recipe called for cutting the butter for the crust into the flour and sugar until it resembles course crumbs.  A lot of bar cookie recipes seem to be written that way, but when I make my mom's Coconut Lemon Bars, I always just melt the butter and mix it in.  It's much easier and works just fine - so I will be making this crust that way from now on.  I used 1/4 cup whole wheat flour in the crust and brown sugar instead of granulated for more flavor - cut down from 3/4 cup to 1/2 cup.  I think even 1/2 cup whole wheat or even half whole wheat and half unbleached flour would be fine.

The original recipe called for mixing the eggs, sugar, juice, orange peel, and vanilla for the filling, pouring that over the hot crust, and then sprinkling it with the pecans, cranberries and coconut.  That worked fine, but next time I'm just going to mix the pecans, cranberries and coconut in and then spread the whole thing over the crust - again like those lemon bars.  It will be less messy and easier to spread evenly.  It will still bake up just fine.  I used the cranberry juice this time because I had some in the fridge (cranberry apple, actually), but I think this would be great using some fresh-squeezed orange juice.  You're already using the orange for the peel or the zest, why not squeeze it and use the juice too?

Ready to bake

Also, the original recipe says that it makes 30-35, but I can't imagine anyone actually cutting them that way.  That would be 5 one way and 6 the other or 5 one way and 7 the other.  I have a hard enough time getting things even when I can first cut down the middle.  Cutting them into 24 pieces makes very nice-sized bars - and I still couldn't stop at just one.

 
For more cookie recipes, be sure to check out the Holiday Cookie Contest.

Soft Raisin Cookies

These cookies are so good!

Soft Raisin Cookies

Ingredients:

• 1 cup water
• 2 cups raisins
• 1 cup shortening
• 1-3/4 cups sugar
• 2 eggs, lightly beaten
• 1 t. vanilla
• 3-1/2 cups flour
• 1 t. baking powder
• 1 t. baking soda
• 1 t. salt
• 1/2 t. ground cinnamon
• 1/2 t. ground nutmeg
• 1/2 cup chopped walnuts

Directions:

1. Combine raisins and water in a small saucepan; bring to a boil.  Cook for 3 minutes; remove from heat and let cool (do not drain).
2. In a mixing bowl, cream shortening; add sugar.  Add eggs and vanilla; stir in raisins.
3. Combine dry ingredients; add to creamed mixture and blend thoroughly.  Stir in nuts.
4. Drop by teaspoonfuls 2 in. apart on greased baking sheets.  Bake at 350° 12-14 minutes.

Yield: about 6 dozen
from Taste of Home magazine

Since I'm the only one in the house that likes raisins, I may need to make a half batch of these - or else share them with my friend Don who likes them as much as I do.  (Or let Don's wife make them, since she asked me for this recipe ages ago, and I'm just now posting it.)

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Baking for the Troops

I shared this on my other blog, but I thought I'd mention it here, too.  Kenmore and The Food Network’s Sunny Anderson have launched Kenmore “Baking for the Troops” to send up to 250,000 cookies to deployed troops with messages of support from Americans.  To participate, all you have to do is visit Kenmore's Facebook page and ask them to bake and send a dozen cookies on your behalf.  You'll also be able to choose from several messages of encouragement to send along with your cookies.

To make the deal even sweeter, when the goal of 250,000 cookies has been met, Kenmore will donate $50,000 to Heroes at Home Wish Registry to assist military families in need stateside. So, please - go ask Kenmore to donate some cookies for you, and then enjoy these baking tips from Sunny Anderson.

Baking tips:

• A baker’s golden rule: read all recipes before you begin.
• Invest in an oven thermometer. Baking is a science and a proper oven temperature can be the difference between good and great cookies.
• Ice cream scoops and melon ballers are great for measuring cookies so they are identical in size.
• Softened butter keeps its shape but allows dents with your finger. It also softens faster when placed on metal or aluminum.
• To store cookies, allow to completely cool then contain. If done before they’re cooled the cookies will either be too soft or brittle depending on the recipe.
• To stack sticky or soft cookies, use parchment paper, a muffin tin or cupcake liners.
• Cookie dough can survive in the freezer up to three weeks if properly wrapped and sealed.

Using the Egg Whites

The verdict is in, and we like the pudding without the egg yolks best.  It tastes better, and I'm more than happy to skip that extra step of adding egg yolks.  So, I won't always have egg whites to use.  But for this time, I went looking for something to do with them and found this whole list of Recipes to Use Left-over Egg Whites.  I ended up freezing the egg whites instead of using them - which I didn't know I could do.  But, when I have time, I think I'm going to make these Coconut and Chocolate Macaroons.

Coconut and Chocolate Macaroons
30 Cookies

From Ready for Dessert (Ten Speed)

4 large egg whites
1¼ cups sugar
¼ teaspoon salt
1 tablespoon honey
2½ cups unsweetened coconut (see note)
¼ cup flour
½ teaspoon vanilla extract
2 ounces bittersweet or semisweet chocolate, chopped

In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.

Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.

When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.
(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)

When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.

Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.

To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.

Note: Unsweetened coconut is available in most natural-food shops or you can purchase it online.

They sound really good!

Peanut Butter Blossoms

I hadn't made these in ages, but I recently saw them on someone's blog, and decided it was time. Then I went looking for recipes.  I could not believe how many recipes for Peanut Butter Blossoms are out there!  I ended up choosing the one from the Hershey's website - since they're Hershey's Kisses on top, after all.  Also, I liked that the recipe used more peanut butter and less sugar than some of the other ones.  I ended up sort of combining the recipe with the one in my cookbook - by using a little more flour to make the cookies easier to roll out and baking at a slightly lower temperature.  Oh, and I used Dark Chocolate Hershey's Kisses, because that's what I had.

Peanut Butter Blossoms

Ingredients:

• 1/2 cup shortening (margarine)
• 3/4 cup Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar
• 48 HERSHEY'S KISSES (or so)

Directions:

1. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
2. Heat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 
3. Bake 10 to 12 minutes or until edges are set and bottoms are lightly browned. While cookies are baking, remove wrappers from chocolates.  
4. Immediately press a chocolate into center of each cookie as soon as you pull them from the oven; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

I got about 55 cookies.  The original recipe has you unwrap all the Kisses at the beginning, but I unwrapped them as I put the cookies in the oven, so I had the right number of Kisses for the cookies I had.  And I only ate one or two...

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Chocolate Coconut Bars

I cut this recipe off my brown sugar package. It's been sitting on top of my canisters for a couple weeks just waiting for me. Today I finally made these bars - haven't tried them yet, but they smell wonderful!

Chocolate Coconut Bars

Ingredients:

• 1-1/2 cups flour
• 1/2 cup brown sugar, packed
• 1/2 cup butter or margarine (1 stick), softened
• 1/4 tsp. salt
• 1 cup semi-sweet chocolate pieces (6 oz.)
• 2 eggs
• 1 cup brown sugar, packed
• 1 tsp. vanilla
• 2 tbsp. flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1-1/2 cup coconut, flaked

Instructions:

1. Grease 13x9x2-inch-baking dish.
2. In large bowl using a pastry cutter, fork, or your fingers, combine first four ingredients until crumbly. Pat into baking dish. Bake 10 minutes at 375°F.
3. Sprinkle chocolate pieces over hot crust; return to oven about 1 minute to soften. Spread chocolate evenly over crust.
4. In medium bowl, beat eggs until thick and lemon-colored. Beat in sugar and vanilla. Combine flour, baking powder and salt and beat into sugar mixture. Stir in coconut. Spread evenly over chocolate layer.
5. Bake 15 to 20 minutes. Cool in pan and cut into bars.

Makes 2 dozen

This recipe was copied from the C&H website, slightly edited. There are lots more great-sounding recipes to choose from, too. It looks like I don't have to save the recipes from my sugar bags any more, just visit the web page and look them up.

ETA: These were a big hit at the church potluck.

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Trailside Oatmeal Treats

Trailside Oatmeal Treats
Ingredients:

1-3/4 cups flour 1 tsp. baking soda 1/2 tsp. salt 1/2 cup butter, softened 1/2 cup chunk-style peanut butter 1 cup granulated sugar 1 cup packed brown sugar

2 eggs 1/4 cup milk 1 tsp. vanilla 2-1/2 cups uncooked oats 1/2 cup chocolate chips 1/2 cup raisins

Directions:
Stir together flour, soda and salt; set aside. In large bowl beat butter, peanut butter and sugars until creamy. Beat in eggs, milk and vanilla. Stir in flour mixture, then oats, chocolate chips and raisins. Drop by rounded tablespoonfuls 3 inches apart on ungreased baking sheets. Bake in preheated 350º oven about 13 minutes or until lightly browned. Remove to rack to cool.

Makes 42

All the goodness of peanut butter, oatmeal, and chocolate chip cookies in one! I don't usually add the raisins because no one in my family likes raisins - except me. Coconut is good in these, too.

I can't remember where this recipe originally came from, but these are the cookies I make most often.

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Homemade Girl Scout Cookies

Image by Muffet via Flickr

I don't know any Girl Scouts, and I hear the prices are going up, and the cookies are getting smaller - so I haven't bought any Girl Scout cookies in a while.

When I do have them, my favorites are the Caramel de-Lites or Samoas, so I'm definitely trying this recipe for Homemade Girl Scout Cookies: Samoas Bars I found on Baking Bites. There's a recipe for the cookies that look just like the ones the Girl Scouts sell, but that one sounds like too much work for me, so I'm going for the bars. The taste is the same.

There are recipes for the other Girl Scout cookies, too - so if Thin Mints are your favorite, you can make those.

Cranberry Oatmeal Cookies

Image by Muffet via Flickr While I was typing the caramel corn recipe in my last post, Zemanta suggested this:

• Chewy Cranberry Oatmeal Cookies

I'm not sure exactly how it's related, besides being a recipe, but it got my attention. Anything with cranberry in the title usually gets my attention!

These cookies sound great. Maybe next time I make cookies I will have to try these.