Wednesday, December 28, 2011

Cookies for Santa

I made a couple of different cookie recipes this year, each was new to me and I thought turned out well. 

Cranberry Walnut Oatmeal Cookies

  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup Crisco® Butter Shortening or Crisco® Butter Flavor All-Vegetable Shortening Sticks*
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 3/4 cups old-fashioned rolled oats
  • 1 cup dried cranberries
  • 1 cup chopped walnuts


  1. Heat oven to 350 degrees F. Coat baking sheets with no-stick cooking spray.
  2. Beat shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
  3. Bake 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

Magic Cookie Bars

  • 2 cups semi-sweet chocolate chips
  • 1/2 cup butter or margarine
  • 1 1/2 cups graham cracker crumbs
  • 14 fluid ounces sweetened condensed milk (NOT evaporated milk)
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts


  1. Preheat oven to 350 degrees F (325 degrees F for glass dish). In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

Turtle Fudge Chocolate Chip Cookies

I'm not sure if the above link is going to work ....... I saw the recipe on an insert in a magazine, tried to look it up on the Martha White website.


Crisco® Original No-Stick Cooking Spray
5ounces unsweetened chocolate
1/4cup butter
1 (14 oz.)can Eagle Brand® Sweetened Condensed Milk
2 (7.4 oz.)packages Martha White® Chocolate Chip Muffin Mix
2/3cup chopped pecans
48 foil-wrapped chocolate covered caramel candies, unwrapped

Preparation Directions

1.HEAT oven to 350ยบ F. Coat large cookie sheet with no-stick cooking spray. Microwave chocolate and butter in uncovered large microwave-safe bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted and smooth. Stir in sweetened condensed milk. Stir in muffin mix until completely blended.
2.ROLL tablespoonfuls of dough into balls. Dip bottoms into pecans. Place on cookie sheet with nut side up, 2 inches apart. Bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Immediately press a caramel candy into center of each cookie. Place on a wire rack. Swirl chocolate gently with knife while candy is warm, if desired. Cool.

MY NOTES: My local grocery store does not carry this brand of chocolate chip muffin mix so I substituted a Betty Crocker premium mix. They turned out just fine. 

1 comment:

  1. These all look so yummy! I may have to break down and make more cookies!!


THANK YOU for taking the time to leave your comments. I hope I've inspired you to get a bit crafty today ;)